Smoked Salmon Rolls

Introduction

Transform your gathering into a sophisticated affair with these delectable Smoked Salmon Rolls. Combining the buttery flakiness of puff pastry with the rich creaminess of cream cheese and the delicate smoky flavor of salmon, these elegant rolls are sure to impress. They’re surprisingly simple to prepare yet look and taste like a gourmet appetizer. Whether you’re hosting a dinner party, preparing a special brunch, or simply looking for an elevated snack, these Smoked Salmon Rolls deliver a perfect balance of flavors and textures that will have your guests reaching for seconds.

Ingredients

• 1 package puff pastry (approximately 320g/11oz)
• 150g (5.3oz or about ⅔ cup) cream cheese, softened
• 6 tablespoons chopped spring onions (green onions or scallions)
• 200g (7oz) smoked salmon slices
• 1 egg, beaten (for brushing)
• 2 tablespoons sesame seeds, for garnish

Instructions

1. Prepare the pastry: Remove the puff pastry from the refrigerator and let it rest at room temperature for 5-10 minutes until it becomes pliable but still cool.
2. Roll the pastry: On a lightly floured surface, roll out the puff pastry to a thin, even rectangle (approximately 35cm x 25cm or 14in x 10in).
3. Prepare the filling: In a small bowl, thoroughly mix the softened cream cheese with the chopped spring onions until well combined.
4. Assemble: Spread the cream cheese mixture evenly over the entire surface of the puff pastry, leaving a 1cm (½ inch) border along one long edge.
5. Add salmon: Lay the smoked salmon slices evenly over the cream cheese layer, slightly overlapping to ensure complete coverage.
6. Roll up: Starting from the long edge with filling all the way to the edge, tightly roll the pastry into a log shape. Seal the edge by lightly brushing with beaten egg.
7. Chill: Place the roll seam-side down on a parchment-lined tray and refrigerate for 15-20 minutes to firm up (this makes cutting easier).
8. Preheat: While the roll is chilling, preheat your oven to 180°C (360°F) fan/convection or 200°C (400°F) conventional.
9. Cut: Remove the chilled roll from the refrigerator and cut into 1.5-2cm (½-¾ inch) slices using a sharp knife.
10. Arrange: Place the slices cut-side up on a baking sheet lined with parchment paper, leaving space between each for expansion.
11. Finish: Brush the tops with beaten egg and sprinkle with sesame seeds.
12. Bake: Bake in the preheated oven for 15-20 minutes, or until golden brown and puffed up.
13. Serve: Allow to cool slightly before serving warm.

Nutritional Information

Per serving (based on 20 rolls):

• Calories: Approximately 120 kcal
• Protein: 4g
• Fat: 9g
• Carbohydrates: 7g
• Sodium: 230mg

Preparation time: 20 minutes Chilling time: 15-20 minutes Cooking time: 15-20 minutes Total time: Approximately 1 hour Yield: About 20 rolls

Cooking Tips and Tricks

1. Temperature matters: Ensure your puff pastry is cool but pliable. If it becomes too warm, the butter within the pastry melts prematurely, affecting the final texture.
2. Even filling: Use an offset spatula to spread the cream cheese mixture evenly for consistent flavor in every bite.
3. Sharp knife technique: For clean cuts, use a very sharp knife and wipe it clean between cuts. You can also lightly chill the filled roll before cutting for cleaner slices.
4. Prevent unraveling: Secure the seam well with egg wash and place the rolls seam-side down on the baking sheet.
5. Achieving golden perfection: For an extra golden crust, you can brush with egg wash twice – once before adding sesame seeds and again lightly over the seeds.
6. Prevent soggy bottoms: Make sure your filling isn’t too wet, and if your salmon seems particularly moist, pat it gently with paper towels before placing on the cream cheese.

Variations and Substitutions

1. Cheese options: Replace cream cheese with goat cheese, mascarpone, or a mixture of cream cheese and sour cream for different flavor profiles.
2. Herb infusions: Add fresh dill, chives, or tarragon to the cream cheese mixture for enhanced flavor.
3. Smoked fish alternatives: Substitute smoked trout or hot-smoked salmon for traditional cold-smoked salmon for a different flavor dimension.
4. Seasoning boosts: Add a teaspoon of horseradish, capers, or lemon zest to the cream cheese mixture for extra zing.
5. Seed variations: Replace sesame seeds with poppy seeds, everything bagel seasoning, or finely chopped nuts for different textures and flavors.
6. Dietary adaptations: For a gluten-free version, use gluten-free puff pastry. For a dairy-free option, substitute dairy-free cream cheese alternative.

Common FAQs

Can I prepare these rolls in advance?

Yes! You can prepare the roll up to the point of cutting into slices and refrigerate for up to 24 hours before baking. Alternatively, you can freeze the unbaked slices and bake them directly from frozen (adding a few extra minutes to the baking time).

Why did my puff pastry not rise properly?

The most common reasons are that the pastry became too warm before baking or was rolled too thin. Always ensure the pastry remains cool during preparation and avoid overworking it.

Can I serve these rolls cold?

While they’re best served warm or at room temperature, they can be enjoyed cold. However, the texture of the puff pastry will be less crisp when cold.

How can I tell when they’re perfectly baked?

Look for an even golden-brown color and good rise. The pastry should feel dry and crisp to the touch, not soft or doughy.

What can I serve with these Smoked Salmon Rolls?

These pair beautifully with a light salad, a dollop of crème fraîche or sour cream, a squeeze of lemon, or even a small bowl of dill-infused yogurt for dipping.

Storage and Make-Ahead Tips

1. Freshly baked: For the best texture and flavor, serve these rolls within a few hours of baking.
2. Refrigeration: Store baked rolls in an airtight container in the refrigerator for up to 2 days. Reheat in a 150°C (300°F) oven for 5-7 minutes to restore some crispness.
3. Freezing unbaked: Place cut slices on a baking sheet and freeze until solid, then transfer to a freezer bag. They can be stored frozen for up to 1 month and baked directly from frozen.
4. Freezing baked: Fully baked rolls can be frozen, though the texture may change slightly. Wrap well and freeze for up to 3 weeks. Reheat from frozen in a 150°C (300°F) oven for 10-12 minutes.
5. Make-ahead components: You can prepare the cream cheese mixture up to 3 days ahead and store refrigerated in an airtight container.

These Smoked Salmon Rolls strike the perfect balance between sophisticated and accessible. The combination of buttery puff pastry, creamy cheese filling, and premium smoked salmon creates an irresistible bite that elevates any occasion from ordinary to extraordinary. Whether served as an elegant starter for a dinner party or as a special treat for a weekend brunch, these rolls are sure to become one of your signature recipes that guests will remember and request time and again.