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Salmon Mille-Feuille with lemon and dill


Puff Pastry Rounds give this appetizer thier thousand layers
makes 60-70 puffs
total time 1 hour

per puff:53 cal
4g total fat

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  • For the pastry
  • 1 pkg frozen puff pastry 17.5 oz
  • 1 egg beaten
  • 1 tbsp water
  • 1 tbsp minced fresh dill
  • For the filling
  • 1 /2 pkg cream cheese softened
  • 2 tbsp chopped capers
  • 2 tbsp minced fresh dill
  • 1 tbsp minced lemon zest
  • 1 pkg hot-smoked salmon skin removed


Servings 60
Preparation time 60mins
Cooking time 90mins


Step 1

Preheat oven to 400 line 2 baking sheets with parchment paper

thaw puff pastry according to direction on a lightly flooured surface roll out 1 pastry sheet from the center untill it is 1/2 " wider on all sides

whisk together egg, water and the 1tbsp dill brush onto roll pastry sheet. using a 1 1/2 " round cutter cut pastry into rounds transfer rounds to a baking sheet

bake until pastry is golden 15 min. cool on a baking rack. repeat rolling and cutting and baking for all pastry. let cool completely and then split each one into a top and bottom.

combine cream cheese, capers, dill, and zest for filling until blended. flake salmon gently stir into the cream cheese mixture to avoid breaking salmon into tiny pieces. transfer into a resealable plastic bag. snip off a corner of the bag to form a 1/2 " opening

squeeze a mound 1 tsp of filling onto the botoms of the baked pastry halves top with remaining pastry halves\

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