Elegant Holiday Puff Pastry Appetizers with Salmon Mousse & Caviar
Golden puff pastry cups filled with smooth salmon mousse, topped with glistening orange caviar, dill, and chives—a refined appetizer perfect for festive occasions.
Ingredients
- 1 package frozen puff pastry sheets 250–300 g, thawed
- 200 g cooked or smoked salmon flaked
- 120 g cream cheese softened
- 60 g sour cream or crème fraîche
- 1 tbsp lemon juice
- 1 tsp lemon zest optional
- 1 tbsp finely chopped fresh dill plus extra for garnish
- 1 –2 tbsp finely chopped chives plus long chives for garnish if desired
- Salt and freshly ground black pepper to taste
- 50 –80 g salmon roe caviar or substitute (see variations)
- 1 egg beaten (for egg wash)
- Optional: small radish slices or microgreens for garnish
Instructions
- Prepare the puff pastry shells: Preheat the oven to 200°C (400°F). Cut thawed puff pastry into small rounds or squares and place them in mini muffin tins or on a lined baking sheet. Brush lightly with beaten egg.
- Bake until golden: Bake for 15–20 minutes or until puffed and golden brown. Let cool completely before filling.
- Make the salmon mousse: In a food processor, blend flaked salmon, cream cheese, sour cream, lemon juice, dill, chives, salt, and pepper until smooth and airy. Chill for 30 minutes.
- Assemble the appetizers: Pipe or spoon the chilled mousse into the cooled pastry shells.
- Garnish: Top each bite with a small spoonful of caviar, a sprig of dill, and a few chives. Add radish slices or microgreens for a refined touch.
- Serve: Arrange on a serving platter and serve immediately or chill briefly before serving.