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Smoked Salmon Palmiers

Smoked Salmon Palmiers

We’ve started experimenting with smoked salmon recently.  There are a number of brands and types of salmon, and it’s quite fun to try them all.  We found puffed pastry in the frozen aisle (I’ll try making it from scratch soon) and it’s a great base to a rewarding and unique-looking dish.  Dill adds much to the flavor, and we’ve spruced it up with mascarpone cheese, but regular cream cheese will work as well. It can be tough cutting the roll into the 1/4″ slices, so take it slow.

Smoked Salmon Palmiers

  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30m


  • 1/2 Sheet puffed pastry
  • 1 Egg, beaten
  • 2 tsp. Poppy seeds
  • 3 tbsp. Mascarpone cheese
  • 4 oz Smoked salmon
  • 1 tbsp. Chives, chopped
  • 1 tbsp. Dill


  1. Preheat oven to 400°F.
  2. Roll out the puffed pastry until it is 1/4" thick, and rectangular in shape. Some frozen varieties are already this thickness, so rolling may be unnecessary.
  3. Brush one side of the puffed pastry with the beaten egg and sprinkle generously and evenly with sesame seeds.
  4. Flip over the pastry (the sesame seed side with egg wash will be face down). Spread the mascarpone cheese evenly over the puffed pastry. Top with an even layer of smoked salmon, then sprinkle evenly with dill.
  5. Tightly roll each longer half of the puffed pastry until you reach the center. Slice into 1/3" thick pieces and place, cut-side up, on a baking tray lined with baking parchment.
  6. Bake for 20-25 mins until puffed up and golden brown. Let to cool on a wire rack. Sprinkle fresh chives over the palmiers and serve. Note: If not baking immediately, Chill until ready to bake, or freeze for up to 2 months. If baking from frozen, cook for an extra 5 mins.

Ready to roll it up: