Puff Pastry Smoked Salmon Rolls with Cream Cheese and Herbs

Recipe by SPIKKER


Prep time


Cooking time





Enjoy these delectable puff pastry smoked salmon rolls with cream cheese and herbs as an appetizer or snack!


  • 1 sheet puff pastry, thawed if frozen

  • 150g smoked salmon slices

  • 150g cream cheese, softened

  • Fresh herbs (such as dill, chives, or parsley), chopped – Lemon zest, from 1 lemon

  • Salt and pepper, to taste

  • 1 egg, beaten (for egg wash)


  • Preheat the oven to 200°C (400°F).
  • Roll out the puff pastry sheet slightly on a floured surface to smooth any creases.
  • In a bowl, mix the softened cream cheese with the chopped fresh herbs, lemon zest, salt, and pepper.
  • Spread the cream cheese mixture evenly over the puff pastry sheet, leaving a small border around the edges.
  • Lay the smoked salmon slices over the cream cheese mixture, covering the entire surface.
  • Starting from one edge, carefully roll up the puff pastry and smoked salmon into a tight log. Seal the edge by pressing gently.
  • Place the rolled log in the refrigerator for about 15 minutes to firm up.
  • Remove from the refrigerator and slice the log into about 1-inch thick rounds.
  • Place the slices on a baking sheet lined with parchment paper.
  • Brush the tops of the slices with beaten egg to give them a golden finish.
  • Bake in the preheated oven for about 15-20 minutes, or until the puff pastry is golden brown and puffed up.
  • Remove from the oven and let them cool slightly before serving.