Smoked Salmon Turnovers
Flaky puff pastry filled with creamy smoked salmon and fresh herbs — perfect for brunch, appetizers, or a cozy afternoon snack.
Makes: About 12 turnovers
Prep Time: 25 minutes
Cook Time: 20 minutes
Ingredients
- 1 lb smoked salmon* (smoked at 130°F for ~8 hours after brining in 1 part salt to 3 parts brown sugar)
You can substitute canned smoked salmon — just taste for salt before adding. - 2 lbs cream cheese, softened
- ¼ cup milk of your choice
- 2 cups green onions, finely chopped
- 1 bunch fresh dill, chopped
- ¼ cup capers
- 1 Tbsp caper juice
- 2 sheets puff pastry, thawed (about 15″x10″ each)
- 1 egg white, beaten
- Everything But the Bagel seasoning (for topping)
Instructions
- Prepare the Cream Cheese Base
- In a stand mixer fitted with the paddle attachment, whip the softened cream cheese with the milk until smooth and spreadable.
- Mix the Filling
- Flake the smoked salmon into small pieces, removing any bones.
- Add salmon to the cream cheese mixture along with green onions, dill, capers, and caper juice. Mix until evenly combined.
- Prepare the Pastry
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cut each puff pastry sheet into equal squares. For 15″x10″ sheets, cut into 6 squares each.
- Fill and Shape
- Place about ¼ cup of filling in the center of each square.
- Fold over into a triangle and crimp edges with a fork to seal.
- Finish & Bake
- Arrange turnovers on the parchment-lined sheet. Brush tops with egg white and sprinkle with Everything But the Bagel seasoning.
- Bake for about 20 minutes, or until puffed and golden brown. Rotate pans halfway through if your oven has hot spots.
- Serve
- Enjoy warm from the oven, or let cool and serve at room temperature.
Pro Tip: These freeze well before baking — just assemble, freeze on a tray, then store in a freezer bag. Bake straight from frozen, adding a few extra minutes to the bake time