Alaska Smoked Salmon Roses
Looking for an elegant and easy appetizer add to your cocktail or brunch table? These smoked salmon roses are ideal to serve as a canapé or starter for a special occasion like Easter or Christmas Eve.
The combination of puff pastry, cream cheese and yogurt with Alaska smoked salmon is simply delicious. Plus, you can easily prepare them in advance to save time and enjoy the evening with your guests!
– this article is sponsored by Alaska Seafood Marketing Institute –
How to make roses with puff pastry?
I’ve already posted several recipes for sweet apple roses. If you want to try the sweet version, then find my two articles :
List of ingredients
- Puff pastry: To save time in this recipe, I used a ready-made puff pastry. Be careful to choose a pure butter dough, they are much better than with other fats such as palm oil.
- Smoked salmon: I used Alaskan smoked salmon (see below)
- Chives: I used fresh chives because they go great with salmon. You can replace it with parsley or dill.
- Fresh cheese: I used simple fresh cheese like Philadelphia.
- Greek yogurt : I added Greek yogurt to the cream cheese to lighten the recipe a bit.
You will find the exact quantities in the recipe card.
Alaska smoked salmon, a support for sustainable fishing
For this recipe, I used smoked salmon from Alaska.
Alaskan salmon is known for its high quality and delicious flavor, in part because the fish grow in their native habitat.
In Alaska, responsible management of fish stocks and their habitats is enshrined in the state constitution. This means that sustainability is a top priority for Alaska fishermen, who take great care to preserve fish stocks and ensure that they remain healthy and abundant for future generations.
For many Alaskan families, fishing is a tradition passed down from generation to generation. They are proud of this and it is therefore natural that they wish to preserve their natural resources.
By using Alaskan smoked salmon in this recipe, you’ll feel like you’re supporting sustainable fishing practices.
How to prepare these smoked salmon roses?
To make these smoked salmon roses, start by mixing the Greek yogurt and cream cheese in a small bowl. Add chopped chives and black pepper to taste and mix well.
This creamy mixture will serve as a garnish for your roses and provide a tasty base for the salmon.
Unroll the rectangular sheet of puff pastry and cut it into six long strips. Spread the cream cheese mixture on each strip, then place the slices of smoked salmon along the dough.
Fold the dough over the salmon, then roll the strip into a spiral shape, tucking in the ends as you go. The result should be a rose of dough, with the salmon appearing between the layers of dough.
Place smoked salmon roses in parchment-lined muffin tins and bake for 30 minutes at 200°C (or about 390°F). Cover the pan with aluminum foil during baking to prevent the salmon from darkening too much.
Once the smoked salmon roses are done cooking, let them cool for a few minutes before serving.
More salmon recipes
- Finnish Salmon Soup (Lohikeitto)
- Fresh Salmon and Leek Quiche
- Smoked Salmon Canapés
- Grilled Salmon and Tomato Salsa
Frequently Asked Questions
Can I freeze these smoked salmon roses?
Yes, you can! If you want to save time, you can prepare these smoked salmon roses several days in advance. Cook for 5 minutes less than indicated on the recipe.
Take the salmon roses out of the freezer 12 hours before serving and bake them for 5 minutes at 200°C before serving.
Can these smoked salmon roses be eaten cold?
Of course, these smoked salmon roses can be served cold or hot.
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Alaska Smoked Salmon Roses
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Ingredients
- 1 rectangular puff pastry 25 x 38 cm or 10 x 15 inches
- 300 g smoked salmon
- 100 g Greek yogurt
- 100 g cream cheese
- 1 bunch of chives
- Black pepper
Instructions
- In a small bowl, mix the Greek yogurt and the cream cheese. Chop the chives and add them. Finish with a few turns of black pepper. Mix well.
- Roll out the puff pastry and cut 6 strips lengthwise.
- Spread the cream cheese mixture on each strip of puff pastry.
- Cut slices of smoked salmon and place them along the length of the pastry as shown in the photos below.
- Fold the pastry to cover the smoked salmon. Then roll up the strip of dough to form a rose.
- Place the smoked salmon roses in muffin tins lined with parchment paper. Bake for 30 minutes at 200°C (conventional heat). Cover with a sheet of aluminum foil during baking to prevent the salmon from darkening too much.
