Puff pastry smoked salmon rolls, so gone that you’ll want to bake two next time!

Whether you have guests or simply want to treat yourself to something special, small puff pastry appetizers are always an excellent choice. They are versatile, quick to prepare, and look particularly appealing on any table. These puff pastry salmon rolls with creamy cream cheese are a classic that is guaranteed to delight everyone.
The combination of buttery, crispy puff pastry and tender, aromatic smoked salmon creates an incomparable flavor, while the cream cheese makes the filling pleasantly creamy. Fresh herbs like dill or spring onions lend the rolls a subtle seasoning and a fresh note that perfectly complements the salmon.
Ingredients (for approx. 20–25 pieces)
1 roll of puff pastry (rectangular, from the refrigerated section)
200 g smoked salmon (thinly sliced)
150 g cream cheese (plain or herbed)
2–3 spring onions (finely sliced)
1 egg yolk (for brushing)
1 tbsp milk or cream
1 tsp nigella seeds or sesame seeds for sprinkling
Fresh dill for decoration
Salt and pepper to taste
Preparation
Prepare the puff pastry
Roll out the puff pastry and place it on a baking sheet lined with parchment paper. It should be as evenly rectangular as possible so that the rolls will be nice and uniform later.
Spread the cream cheese
Spread the cream cheese evenly and thinly over the pastry. If desired, season it beforehand with a little pepper or fresh herbs (e.g., chives, dill, or parsley). Place
the salmon and spring onions on top
Place the smoked salmon in even slices on the pastry so that the surface is covered as completely as possible. Then sprinkle the finely sliced ​​spring onions over the top.
Cut and roll:
Cut the puff pastry into strips about 6–7 cm wide. Carefully roll up each strip from one side to create a small pastry roll with salmon filling.
Portion the rolls:
Cut the long rolls into approximately…

Cut into 3–4 cm wide pieces. Tap the photo to view the full recipe.