This smoked salmon and puff pastry twist is my absolute favorite because it’s a deliciously sophisticated snack that magically elevates any brunch gathering with minimal effort. The combination of creamy dill-infused cream cheese, zesty lemon, and savory smoked salmon wrapped in golden, flaky pastry just makes my taste buds dance!
I adore the combination of velvety cream cheese and delicate smoked salmon that this Smoked Salmon Cream Cheese Tarte Soleil presents. With a touch of fresh dill and zesty lemon, this looks like a stunning appetizer that’s also a decent source of protein and omega-3 fatty acids.
Ingredients
Array
Ingredient Quantities
- 1 sheet puff pastry, thawed
- 4 oz smoked salmon, thinly sliced
- 4 oz cream cheese, softened
- 1 tbsp dill, finely chopped
- 1 tbsp capers, drained and chopped
- 1 lemon, zested
- Salt and black pepper to taste
- 1 egg, beaten (for egg wash)
- 1 tbsp sesame seeds (optional)
Instructions
1. Set your oven to 400°F (200°C) to warm up while you prepare the baking sheet. You will need parchment paper to line that sheet.
2. Puff pastry, on a lightly floured surface, rolled out to smooth and tender it.
3. In a bowl, blend the softened cream cheese with the diced dill, capers, lemon zest, salt, and black pepper until thoroughly mixed.
4. Evenly spread the mixture of cream cheese over the whole sheet of puff pastry.
5. Layer the smoked salmon slices evenly over the cream cheese spread.
6. Transfer the puff pastry onto the prepared baking sheet with care.
7. Position a tiny, circular cup at the center of the pastry to serve as a guide, then use a very sharp knife to cut the pastry into four equal parts, going only partway through the pastry so it’s kind of like a slice of an orange but does not separate the pieces.
8. Divide the quadrants into three parts; each part will still be a strip but will be smaller in width. You now have a total of 12 smaller, equal-sized strips in the circle that mirrors the 12-hour clock.
9. Gently twist each strip to make a spiral; remove the cup while twisting.
10. Coat the whole pastry with the egg wash, then sprinkle with sesame seeds (if using) before putting it into a preheated oven. Bake the whole thing for 20 to 25 minutes at 375 degrees Fahrenheit, or until it is golden brown and puffed.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Knife (sharp)
6. Cutting board
7. Small circular cup (for guiding cuts)
8. Mixing bowl
9. Spoon or spatula (for mixing and spreading)
10. Pastry brush (for egg wash)
11. Measuring spoons
12. Zester or grater
FAQ
- Can I use frozen puff pastry for this recipe?Absolutely, just make sure it is thawed properly before you use it. For optimal results, follow the instructions that come with the package.
- Can I prepare the tarte soleil in advance?Assemble it a few hours in advance, and store it in the fridge. Bake just before serving for optimal crispness.
- What is the best way to thaw puff pastry?Put it in the fridge for a few hours or allow it to sit on the counter at room temperature for about 30-40 minutes.
- Can I substitute the smoked salmon with another ingredient?Certainly! Cooked ham or turkey can be used if you prefer them, or for a vegetarian option, you can use roasted vegetables.
- How do I ensure the puff pastry doesn’t get soggy?Ensure the pastry is not overfilled, and leave a border around the edges so the pastry can seal correctly.
- What can I use instead of dill if I don’t have any?If you can’t get hold of dill, chives or parsley are excellent substitutes.
- Is the egg wash necessary?Even though it’s not required, the egg wash bestows a stunning golden hue to the pastry and improves the overall texture.
Substitutions and Variations
1 sheet puff pastry, thawed – Substitute with sheets of phyllo dough (layered) or dough from a can of crescent rolls.
4 oz smoked salmon, thinly sliced
– Substitute with gravlax or prosciutto for a different flavor profile.
4 oz cream cheese, softened – For a lighter option, use mascarpone cheese or Greek yogurt.
1 tablespoon of dill, finely chopped – Substitute with fresh parsley or chives for a milder taste.
1 tbsp capers, drained and chopped
– Substitute with green olives, chopped, for a similar briny flavor.
Pro Tips
1. Chilling the Pastry: After spreading the cream cheese mixture and adding the smoked salmon, consider chilling the puff pastry in the refrigerator for about 10-15 minutes before cutting and twisting. This will make it easier to handle and helps achieve a better rise in the oven.
2. Preventing Leaks: When spreading the cream cheese mixture, leave a small border (about 1/2 inch) along the edges of the puff pastry. This minimizes the risk of the filling leaking out while baking.
3. Uniform Twisting: To ensure even baking and presentation, try to twist each strip in a consistent manner. Hold the strip at both ends and gently twist, ensuring the same number of twists for each piece.
4. Adding Aromatics: For an extra burst of flavor, you can add finely chopped chives or a small amount of horseradish into the cream cheese mixture.
5. Serving Suggestion: Serve with lemon wedges on the side, allowing guests to squeeze fresh lemon juice over the spiral twists. This enhances the flavor and adds a refreshing zing to the dish.
Smoked Salmon Cream Cheese Tarte Soleil Recipe
My favorite Smoked Salmon Cream Cheese Tarte Soleil Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Knife (sharp)
6. Cutting board
7. Small circular cup (for guiding cuts)
8. Mixing bowl
9. Spoon or spatula (for mixing and spreading)
10. Pastry brush (for egg wash)
11. Measuring spoons
12. Zester or grater
Ingredients:
- 1 sheet puff pastry, thawed
- 4 oz smoked salmon, thinly sliced
- 4 oz cream cheese, softened
- 1 tbsp dill, finely chopped
- 1 tbsp capers, drained and chopped
- 1 lemon, zested
- Salt and black pepper to taste
- 1 egg, beaten (for egg wash)
- 1 tbsp sesame seeds (optional)
Instructions:
1. Set your oven to 400°F (200°C) to warm up while you prepare the baking sheet. You will need parchment paper to line that sheet.
2. Puff pastry, on a lightly floured surface, rolled out to smooth and tender it.
3. In a bowl, blend the softened cream cheese with the diced dill, capers, lemon zest, salt, and black pepper until thoroughly mixed.
4. Evenly spread the mixture of cream cheese over the whole sheet of puff pastry.
5. Layer the smoked salmon slices evenly over the cream cheese spread.
6. Transfer the puff pastry onto the prepared baking sheet with care.
7. Position a tiny, circular cup at the center of the pastry to serve as a guide, then use a very sharp knife to cut the pastry into four equal parts, going only partway through the pastry so it’s kind of like a slice of an orange but does not separate the pieces.
8. Divide the quadrants into three parts; each part will still be a strip but will be smaller in width. You now have a total of 12 smaller, equal-sized strips in the circle that mirrors the 12-hour clock.
9. Gently twist each strip to make a spiral; remove the cup while twisting.
10. Coat the whole pastry with the egg wash, then sprinkle with sesame seeds (if using) before putting it into a preheated oven. Bake the whole thing for 20 to 25 minutes at 375 degrees Fahrenheit, or until it is golden brown and puffed.
