Just 6 ingredients and 10 minutes of hands-on time to make these tasty puff pastry lox appetizers! This recipe makes 9 squares, but can easily be doubled.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Ingredients
3ozsmoked salmon, aka lox, nova salmon, or gravlax. Use store-bought or homemade lox
1puff pastry sheet, thawed (½ box, keep the the other sheet frozen if not doubling the recipe)
8ozwhipped cream cheese, or regular cream cheese, softened to room temperature
Preheat the oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper to prevent puff pastry sticking to the baking sheet.
Roll out the puff pastry once it's thawed and cut one sheet into 9 squares. Use a knife to score a square border ½ inch from the edge, taking care not to cut all the way through.
Transfer the squares to the baking sheet lined with parchment paper. Bake at 375F for 15-20 minutes, or until golden brown and puffy. Allow to cool for 10 minutes.
While the puff pastry bakes, combine the whipped cream cheese and capers in a small bowl. If needed, cut the lox pieces in half so the pieces are not too large.
Once the puff pastry cools, use a spoon or your clean hands to gently press the center down to form a small square cup.
Add about 1 tablespoon of cream cheese caper filling in the center of each puff pastry square. Top with salmon slices and sprinkle with red and green onions. Enjoy immediately, or serve within an hour for best flavor and texture.
Notes
If you don't like capers, add a little tang to the cream cheese by using diced pickles or diced olives.If you don't like raw red onion or green onions, just skip it or used minced fresh dill.Don't have green onions? Use chives or some fresh minced dill! Dill pairs perfectly with smoked salmon.