Baked Smoked Salmon & Feta Cheese En Croute
Submitted by margaretb
Smoked salmon, cream cheese, and tangy feta roll up in buttery puff pastry with capers and fresh herbs for an elegant appetizer or brunch centerpiece that bakes golden and flaky in 30 minutes.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
60 minThis pastry looks like you spent hours in the kitchen, but frozen puff pastry does the heavy lifting. The salmon filling gets richness from cream cheese and salty bite from feta and capers, while fresh parsley and scallions keep it bright. Diagonal slashes across the top let steam escape and create a professional-looking pattern.
Chef Tips
- Double the pastry size: Roll puff pastry to twice its original dimensions before filling. Thin pastry bakes flakier and crisper than thick.
- Diagonal slashes matter: Cut ½ inch deep vents at an angle across the roll. They release steam so the pastry doesn’t puff unevenly or split in random places.
- Serve warm, not hot: Let the roll cool for 10 minutes after baking. The filling sets up slightly and slices cleaner without oozing out.
Variations
- Swap smoked trout for the salmon for a milder, buttery flavor
- Add 2 tablespoons of fresh dill to the filling for classic bagel and lox vibes
- Use all cream cheese instead of the feta mixture for a milder, kid-friendly version
Ingredients
Directions
Preheat the oven to 375℉ (190℃).
In a medium bowl, hand mix the salmon, cream cheese, feta cheese, egg, capers, parsle, and scallions.
Roll out the pastry sheet to double its size.
Liberally brush it with melted butter.
Spread the salmon mixture over the sheet.
Roll up, jelly-roll style, folding the ends in to seal.
Brush the top of the roll with melted butter and sprinkle with poppy seeds.
Make ½ inch deep diagonal slashes across the roll to allow steam to escape.
Bake the roll for 20 to 30 minutes or until golden.
Serve warm.
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