• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Coley Cooks
  • About
  • Recipes
    • Appetizers
    • Breakfast
    • Casseroles
    • Chicken + Poultry
    • Cookies + Bars
    • Drinks
    • Frozen Treats
    • Pasta + Risotto
    • Pies + Tarts
    • Meat
    • Salads
    • Seafood
    • Snacks
    • Soups + Stews
    • Starchy Sides
    • Vegetable Sides
    • Vegetarian Main
  • Privacy Policy
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Privacy Policy
×

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.

Jump to Recipe

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
Two Years Ago: Linguini Alle Vongole / Apple Cider Baked Doughnuts / Baked Shrimp Scampi
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
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Six square pieces of smoked salmon puff pastry tart on a serving platter.

Easy Smoked Salmon Puff Pastry Tart

★★★★★ 5 from 1 reviews
  • 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
Print Recipe
Pin Recipe

Description

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.


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.


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

Did you make this recipe?

Tag @coleycooks on Instagram and hashtag it #coleycooks

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
« Currently... (#2)
Ricotta Pear Cake with Rosemary + Orange »

STAY IN THE LOOP! Sign up for my newsletter to get recipes and tips delivered straight to your inbox.

Reader Interactions

Comments

  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

Did you make this recipe? Leave a rating and review! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Hey! I'm Nicole Gaffney, but my friends all call me Coley. You should, too! Or call me Nicole. Whatever. Just don't call me late for dinner.

About Nicole Gaffney

Subscribe to my Newsletter for all the latest recipes!

Looking for something in particular?

Soups

bowl of bean soup with a spoon sticking out

Easy + Inexpensive 5 Ingredient Bean Soup

close up of vegetable minestrone soup with parsley pistou herb drizzle

Vegetable Minestrone with Parsley Pistou

A bowl of lobster bisque with a spoon

Lobster Bisque

Chicken poblano white bean chili in red bowls. Tortilla strips, cilantro, and sour cream make wonderful toppings.

Chicken Poblano White Bean Chili

Hands cupping a bowl of chicken white bean soup.

30 Minute Pesto Chicken, Kale + White Bean Soup

Top view of three bowls of spicy carrot soup garnished with yogurt swirls.

20 Minute Spicy Carrot Soup with Yogurt + Sesame

Salads

overhead shot of grilled halloumi and peaches with arugula, jalapeños and honey lemon vinaigrette

Grilled Halloumi + Peaches with Arugula, Jalapeños and a Honey Lemon Vinaigrette

A plate of spinach salad with a fork and a hand

Warm Spinach Salad with Pancetta + Goat Cheese

Thai flavored papaya salad piled up on a blue plate with a fork.

Thai Green Papaya Salad

Oval serving platter with a fork next to green bean tuna salad with lemon wedges.

Italian Tuna + Green Bean Salad

Top view of a serving bowl with raw corn and nectarine salad.

Raw Corn + Nectarine Salad

Vertical shot of a tan plate with a fork and serving of lyonnaise salad.

Lyonnaise Salad

Breakfast

Two slices of golden toast with smashed eggs and herbs on a blue board.

Smashed Eggs on Toast with Butter + Spring Herbs

Easy Cinnamon Rolls (Video!)

Easy Cinnamon Rolls

Pouring maple syrup over a stack of blueberry oatmeal pancakes on a plate.

Blueberry Oatmeal Pancakes

A sunny side up egg over a pile of sweet potato bacon hash.

Sweet Potato + Bacon Hash with Crispy Fried Eggs (Video!)

Lemon Blueberry Ricotta Pancakes (Video!)

Lemon Blueberry Ricotta Pancakes (Video!)

Baked Sweet Potato + Chorizo Hash with Eggs | ColeyCooks.com

Sheet Pan Sweet Potato Hash with Chorizo + Runny Eggs

Vegetable Sides

Fork next to roasted zucchini rounds.

Zucchini alla Scapece

Top view of kale chips in a shallow white bowl.

No Fail Kale Chips

Roasted Beets with Avocado Habanero Crema

Roasted Beets with Avocado Habanero Crema

Side view of two pint mason jars filled with pickled carrots and garlic cloves.

Ginger Pickled Carrots

Shaved Summer Squash Salad with Thai Basil + Peanuts (Video!)

Thai Shaved Zucchini Salad

Brussels Sprouts with Anchovy Caper Butter (Video!)

Brussels Sprouts with Anchovy Caper Butter

Winter Recipes

Top view of a flourless chocolate cake with a cracked top and cardamom pods

Turkish Coffee Flourless Chocolate Cake

Top view close up of chocolate chunk cookies on a wood table.

Crispy Chewy Chocolate Chip Cookies

a plate of cookies with a broken cookie in the foreground and ingredients in the background

Mom's Chewy Oatmeal Chocolate Chip Cookies

bowl of bean soup with a spoon sticking out

Easy + Inexpensive 5 Ingredient Bean Soup

a loaf of cinnamon raisin walnut bread sliced

Cinnamon Raisin Walnut No-Knead Bread

close up of vegetable minestrone soup with parsley pistou herb drizzle

Vegetable Minestrone with Parsley Pistou

The Art of the Smoothie Bowl Cook Book is Out NOW!! Click the photo above to order.

Footer

Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer. Learn More about Coley…

Stay Connected!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Didn't find what you were looking for?

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 Brunch Pro on the Brunch Pro Theme