Hi, Seafoodies!
As avid foodies, we’ve been known to turn to social media for some relaxing recipe inspo. Scrolling through pages of mouth-watering meals is fun, but trying to recreate them at home—now, that’s a different story. Sure, somehow it always seems harder than it looks!
For example, just imagine… a flaky, golden-brown crust embracing a luscious filling of velvety cream cheese and succulent salmon. Zesty lemon and herbs bring a savory twist to each buttery bite, creating a symphony of textures and flavors that leave you craving more.
And we’re here to show you just how easy it is to make one of the latest cooking trends. Introducing… Upside-down salmon & cream cheese puff pastries!
Quick and uncomplicated, these delectable squares are a testament to simplicity at its finest. No need for elaborate preparations or advanced skills—simply roll out the dough, layer on the toppings, fill, flip and bake! With just a handful of ingredients and a mere 10 minutes of prep, this dish practically makes itself, leaving you with ample time to tackle your to-do list (or indulge in some extra social scrolling).
As the pastries bake, be sure to call your family into the kitchen to witness them puff up into a glorious golden brown. Otherwise, they might not believe these bakery-quality bites were made at home!
The results are so picture-perfect, you might even forget that salmon is also good for you. With each bite, you’re nourishing your body with omega-3 fatty acids, B vitamins, vitamin D, magnesium and selenium, to name a few.
So, whether you want to elevate your cooking repertoire or simply treat yourself to something special, a warm tray of salmon and cream cheese puff pastries are sure to please. We think this delicious seafood pastry might just become a family favorite.
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Upside Down Salmon and Cream Cheese Puff Pastry
- Total Time: 25-30 minutes
- Yield: 6 servings 1x
Ingredients
- 1 frozen puff pastry sheet, thawed and cut into 6 even rectangles
- 5 ounces herb cream cheese
- 3 Tablespoons plain Greek yogurt
- 1 teaspoons olive oil
- ½ teaspoon balsamic vinegar
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 Tablespoons fresh chives or dill, chopped
- 1 sweet onion, peeled and sliced into 12 thin rings (about ¼-inch thick)
- 8 ounces smoked salmon, sliced
- 1 egg, whisked with a splash of water
- Capers for garnish (optional)
Instructions
- Preheat oven to 375 F degrees. Place Silpat mat or parchment paper on baking sheet.
- In a small mixing bowl, combine cream cheese and yogurt; mix until creamy; set aside.
- Drizzle a little olive oil in 6 spots on baking sheet where you’re going to place the puff pastries (leave a little space between spaces). Drizzle a little balsamic vinegar lightly over olive oil, then sprinkle with salt, pepper and fresh chives or dill.
- Then place two onion slices on top of seasoned oil-vinegar mixture (try to lay the slices so next to but not on top of each other, yet will fit under the puff pastry). Top onion slices with smoked salmon slices, laying out so thin layer of each.
- Next, slather 2 Tablespoons of cream cheese-yogurt mixture to the middle of the puff pastry sheet creating a 2-inch circle. Turn over and place on top of the onion-lox piles, so that cream cheese covers all of the lox-onion piles. Repeat with the remaining 5 puff pastry sheets. Using a fork, press edges of each pastry tart into baking sheet, making indentations around the edges of the pastry.
- Lightly brush each tart with the egg wash and bake for 20 minutes. If puff pastry is not golden and puffy, return to oven and cook for another 3-5 minutes, watching closely to ensure the puff pastry cooks on the bottom but does not burn on the top.
- When puff pastry is golden and fluffy, remove from oven and allow to cool on pan for 5 minutes. Gently flip them over with a spatula. (You may need to run a knife under to loosen.) Place on serving plate, top with capers (if desired) and enjoy while warm.
Notes
Recommended utensils: baking sheet, Silpat mat or parchment paper, small mixing bowl, fork, spoon, cutting board, knife, spatula
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
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