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Home » Recipes » Appetizers

Easy Smoked Salmon Puff Pastry Tart

Published: Oct 26, 2018 · Modified: Nov 18, 2020 by Coley · This post may contain affiliate links.

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This Easy Smoked Salmon Puff Pastry Tart is a delicious appetizer or brunch recipe made with frozen puff pastry and Traditional Smoked Wild Alaskan Sockeye Salmon. This recipe has been sponsored by Wild For Salmon. Use promo code "coleygift" at checkout to receive a free smoked salmon sampler with your order! As always, all opinions are 100% my own. 

I've been traveling - or running around, preparing to travel - for what seems like the entire month of October. I can't believe it's about to be November in just a few days, which is basically the holidays, and I'm just scratching my head wondering how we got here so fast.

It almost completely slipped my mind that October is National Seafood Month, and it's the time of year I like to step up on my soapbox to talk about why it's so important to choose sustainable sources of seafood.

Case in point: On our recent trip to Italy, we struck up a conversation with a local fisherman who told us that the waters of the Amalfi Coast are nowhere near as plentiful as they were 20 years ago. Despite the many restaurants boasting "locally caught fish" on their menus, during peak season, much of the seafood served on the coast is sourced from somewhere else. The local waters can no longer keep up with the demand because they have sadly been overfished.

Close up of the corner of a smoked salmon puff pastry tart.Six slices of puff pastry tart with smoked salmon on a marble counter.

Sure, there are regulations in place, but that doesn't mean people always follow them. Because of shady, greedy practices, the waters have been stripped of their bounty. Just because something is "locally caught and fresh" doesn't mean it was sourced responsibly, and it's a huge problem in the industry.

Unfortunately, this problem isn't isolated to the Amalfi Coast of Italy. It's been happening all over the world, including right here in America, for a very long time. So what can you, as a consumer, do about it? It's simple. Know where your seafood is coming from. It's not always easy, and it takes a conscious effort, but it's so important to ensure we can all continue eating the nutrient-dense, delicious seafood we love for generations to come.

I've partnered up again with Wild For Salmon to bring you a recipe that's perfect for the upcoming holiday season. This easy smoked salmon puff pastry tart is made with ingredients I always keep on hand, and it's a crowd pleasing recipe that can be served for brunch, lunch or as a fancy schmancy hors d'oeuvre. Versatility and ease of preparation make this a killer recipe to keep in your back pocket for all the upcoming entertaining on the horizon.

Package of wild smoked salmon.A smoked salmon fillet on a plate being flaked by a fork.

The base is made up of a simple puff pastry tart shell. Just roll out a piece of thawed frozen puff pastry, then fold the sides up 1 inch to create a crust. Trim the edges so it puffs up evenly, then bake it until crisp and golden. It creates the perfect little shell to encase a creamy filling and loads of Traditional Smoked Wild Alaskan Sockeye Salmon.

Wild For Salmon is a small family run company that's completely dedicated to providing top-quality, sustainably sourced wild Alaskan salmon and other seafood. Owners Steve and Jenn Kurian have been fishing for wild salmon in Bristol Bay for decades, and they've made it their mission to make nutrient-dense, high-quality sustainable seafood accessible to everyone. When you order from Wild For Salmon, your fish will arrive at your door vacuum sealed and frozen rock solid on dry ice. This ensures that once it's defrosted and cooked, the texture of the fish is never compromised and the flavor is succulent, juicy and downright mouthwatering.

Raw puff pastry dough set on parchment paper.A spoon spreading seasoned cream cheese on a baked puff pastry sheet.

The light and crispy tart shell gets topped first with a seasoned cream cheese mixture, and then with plenty of Traditional Smoked Salmon. Wild For Salmon's Traditional Smoked Sockeye Salmon has the texture of cooked fish, which is different from the smoked salmon you might know as lox. It has a meaty texture and rich smoky flavor that adds such an incredible element to this tart. The sour cream lightens up the cream cheese just a bit, while the scallions, capers and lemon zest add a ton of flavor without overpowering the salmon, which is the true shining star.

You can order this Traditional Smoked Salmon along with tons of other delicious wild Alaskan seafood directly from Wild For Salmon's website and have it shipped right to your door. They're generously offering my readers a free smoked salmon sampler with purchase! Just use promo code "Coleygift" at checkout.

With a box of frozen puff pastry and some Traditional Smoked Salmon in your freezer, along with a few other pantry staples, this delicious, crowd-pleasing smoked salmon puff pastry tart can be on your table in under 30 minutes!

Close up angled shot of squares of smoked salmon puff pastry.A dinner plate with a square of smoked salmon puff pastry next to a green salad.

One Year Ago: New England Clam Chowder / French Baked Toast with Cream and Eggs
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Three Years Ago: Flounder Meuniere / Brown Butter Apple Crisp / Perfect Roasted Pumpkin Seeds
Four Years Ago: Jerk Roasted Pumpkin Seeds / Crispy Chick Peas
Five Years Ago: Nutella + Bananas in Phyllo

Print

Easy Smoked Salmon Puff Pastry Tart

Six square pieces of smoked salmon puff pastry tart on a serving platter.
Print Recipe

★★★★★

5 from 1 reviews

This Easy Smoked Salmon Puff Pastry Tart is a delicious appetizer or brunch recipe made with frozen puff pastry and Traditional Smoked Wild Alaskan Sockeye Salmon.

  • Author: Nicole Gaffney (ColeyCooks.com)
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6-10 servings
  • Category: Appetizer
  • Method: Baked
  • Cuisine: American

Ingredients

1 sheet frozen puff pastry, thawed but still cold
4 oz cream cheese, softened at room temperature
2 tablespoons sour cream
½ teaspoon lemon zest
1 teaspoon fresh lemon juice
2 tablespoons thinly sliced scallions, plus more for garnish
2 teaspoons finely minced fresh parsley
2 tablespoons capers, drained and rinsed
4-6 oz Wild For Salmon Traditional Smoked Salmon

Instructions

Preheat the oven to 425 degrees.

Roll out the puff pastry so that it's roughly 15 inches long and 10 inches wide (it doesn't have to be exact), then transfer to a parchment lined baking sheet. Lightly dampen the edges with water, then fold them over about 1 inch to form an outer crust. Use a very sharp paring knife to trim off just the outer edge of the pastry, being careful to remove as little dough as possible. this will help the crust puff up evenly.

Use a fork to prick the inside of the dough all over, then bake until puffed and golden brown, about 15 minutes. Set aside and let cool.

While the pastry bakes, mix together the cream cheese, sour cream, lemon zest, lemon juice, scallions, parsley and capers in a medium bowl.

Once the pastry shell has cooled completely, spread the cream cheese mixture all over the center. Top the cream cheese mixture with large flakes of Wild For Salmon Traditional Smoked Salmon, then sprinkle with more scallions. Cut into wedges, then serve.

This tart can be cut into small portions and served as an appetizer, or cut into larger pieces and served with a green salad for a light lunch, or as part of a brunch spread.

Nutrition

  • Serving Size:
  • Calories: 325
  • Sugar: 1.2 g
  • Sodium: 360.3 mg
  • Fat: 23.7 g
  • Carbohydrates: 20.4 g
  • Protein: 8 g
  • Cholesterol: 24.8 mg

Keywords: appetizer, tart, brunch, salmon, smoked salmon, easy, recipe, lunch, entertaining

Did you make this recipe?

Please leave a review and star rating ⭐️ to help other cooks!

Easy Smoked Salmon Puff Pastry Tart | This simple recipe makes an easy entertaining appetizer, lunch or brunch! #smokedsalmon #puffpastry #tart #recipe #appetizer #brunch #lunch #wildsalmon | ColeyCooks.com

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  1. Jessie {Life As A Strawberry}

    October 26, 2018 at 4:22 pm

    This looks SO GOOD! Love Wild For Salmon (and hip hooray for sustainable seafood!)

    Reply
    • Coley

      November 01, 2018 at 4:27 pm

      Thanks Jessie!! It's soo good!

      Reply
  2. Danielle

    October 31, 2018 at 8:24 pm

    I'm making this right now to bring to a Halloween block party. 🙂

    Reply
    • Coley

      November 01, 2018 at 3:42 pm

      yay!!! How was it?

      Reply
  3. Nadia

    May 10, 2020 at 10:50 pm

    Accidentally bought filo dough instead of puff pastry dough, but was still really delicious and already looking forward to making this again... maybe with the correct dough this time 🙂

    ★★★★★

    Reply
    • Coley

      May 13, 2020 at 9:12 am

      That's awesome! I can totally see how it would be great with phyllo dough, too!

      Reply
  4. Connie Criss

    April 18, 2022 at 5:28 pm

    I used the puff pastry and pierced it numerous times with a fork but it puffed up, the first time I was able to pat it down but the second time I made it the top broke into pieces. I also tried phyllo dough put this was too fragile. WHAT am I doing WRONG
    I love the recipe but would like it to turn out as it should
    HELP

    Reply
    • Coley

      April 19, 2022 at 4:12 pm

      Hey Connie, sorry it wasn't working for you. One thing you can try is to lay piece of tin foil down on the puff pastry, then fill it with dried beans to hold down the inner part of the pastry as it bakes. Hope this helps!

      Reply

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I'm Nicole Gaffney, but my friends all call me Coley. You should, too! I'm a chef and recipe developer specializing in coastal Italian cooking. Welcome to Coley Cooks! About Nicole Gaffney

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