Community Recipe
from [psfreeman]

Smoked Salmon Blini Puffs

These caterer-style appetizers are so easy to make. Simple and sophisticated...it just doesn't get any better. Recipe by Gail Simmons from Campbell's Kitchen.

  • Yield: 12 servings
  • Prep time: 20 Minutes
  • Cook time: 12 Minutes
  • Thaw: 40 Minutes
  • Cool: 10 Minutes


  • 1/3 cup(s) crxC3xA8me fraiche
  • 1 1/2 teaspoon(s) grated lemon zest
  • 1/8 teaspoon(s) freshly ground black pepper
  • 1 sheet Pepperidge Farm Puff Pastry, thawed
  • 2 ounce(s) thinly sliced smoked salmon, cut into 12 pieces
  • 12 sprig(s) fresh dill
  • 3 teaspoon(s) black caviar, tobiko or salmon roe


• Heat the oven to 400°F. Stir the crème fraiche, lemon zest and black pepper in a small bowl.

• Unfold the pastry sheet on a lightly floured surface. Using a round cutter, cut the pastry sheet into 12 (2-inch) circles. Place the pastry circles onto a baking sheet. Prick the pastry circles thoroughly with a fork.

• Bake for 12 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet for 10 minutes.

• Spoon 2 teaspoons crème fraiche mixture on each pastry. Top each with 1 piece salmon and 1 sprig dill. Top with the caviar, if desired.

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Smoked Salmon Blini Puffs Recipe