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Snack & Appetizers

Salmon Puff Pastry Shells

Salmon Puff Pastry Shells: flaky shells filled with smoked salmon, mini mozzarella and sesame seeds, an elegant appetizer for your guests.
Recipe Salmon Puff Pastry Shells
  • Difficulty Medium
  • Preparation 30 minutes
  • Cooking 15 minutes
  • Servings for 6 shells

Want to surprise your guests with an elegant salmon and puff pastry appetizer that combines flawless presentation with quick, simple preparation? Let yourself be won over by this salmon puff pastry shells recipe: a true triumph of flavor and delicacy, perfect for elevating any special occasion, from the Christmas holidays to a refined aperitivo with friends. These savory smoked salmon shells are crisp, tasty bites, ideal if you want to serve an eye-catching appetizer without giving up practicality.

The magic of this easy puff pastry and salmon recipe comes from a few carefully chosen, wholesome ingredients: golden pastry shells, carefully shaped to hold a wonderful filling in which the smoked salmon releases all its aroma, enhanced by the mild sweetness of the stretchy cheese and the creamy mayonnaise. The finishing touch of toasted sesame seeds adds crunch to every bite and makes each portion look even more special, making these puff pastry shells filled with cheese and salmon suitable even for the most important occasions.

One of the things that makes this idea so popular is its versatility: you can serve these buffet puff pastry shells either warm or at room temperature, perhaps preparing them in advance and filling the shells at the last minute so they stay as crisp as possible. They are perfect for casual dinners, but also ideal on a holiday menu, alongside other treats such as Salmon Puff Pastry Bites or Salmon Puff Pastry Crescents. If you love tasty variations, don’t miss the Salmon and Spinach Strudel or the Savory Green Apple and Salmon Strudel either.

In a short time and with no difficulty, you’ll bring to the table baked salmon shells that will win everyone over at first taste. Find out now how to make puff pastry shells filled with salmon and take inspiration from this quick savory shells recipe: your appetizer will be the star of the holidays.

Ingredients for 6 shells

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Method

  1. To make the Salmon Puff Pastry Shells, start by unrolling the puff pastry on the work surface; fold it over on itself lengthwise to double it and press lightly with your hands so the two layers stick together well.
  2. Using a round cookie cutter about 8 cm (3 inches) in diameter, cut out discs from the doubled pastry and remove the excess dough.
    Salmon Puff Pastry Shells, step 2: discs cut from the doubled puff pastry with a round cutter
  3. Now shape the shells: take a disc and pinch one end with your fingers to create a small pleat that will be the base of the shell; roll the outer edge slightly to add thickness and, with the tip of a small knife, gently score the surface with radiating lines, without cutting all the way through the pastry, to mimic the ridges of a shell.
    Salmon Puff Pastry Shells, step 3: pastry discs pinched at one end and scored with radiating lines
  4. Arrange the shells on a baking sheet lined with parchment paper. In a small bowl, beat the egg yolk with the teaspoon of milk and brush the surface of each shell, then decorate by sprinkling with the sesame seeds.
    Salmon Puff Pastry Shells, step 4: shells on a lined baking sheet brushed with egg yolk and sprinkled with sesame seeds
  5. Bake in a preheated conventional oven at 200 °C (400 °F) for about 15-18 minutes; they should be well puffed and golden.
    Salmon Puff Pastry Shells, step 5: baked shells puffed and golden
  6. Once baked, take them out of the oven and let the shells cool completely on a wire rack.
  7. When they are cold, carefully cut them in half horizontally, as if they were sandwich rolls, taking care not to break the flaky pastry.
    Salmon Puff Pastry Shells, step 7: cooled shells cut in half horizontally
  8. Fill them by spreading a thin layer of mayonnaise on the base, add a few fresh salad leaves and a slice of smoked salmon, and place a cherry-sized mozzarella ball in the center.
    Salmon Puff Pastry Shells, step 8: shells filled with mayonnaise, salad leaves, smoked salmon and a mozzarella ball
  9. Close with the top half of the pastry and arrange your shells on a serving platter, ready to serve. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

For a lighter version, replace the mayonnaise with thick Greek yogurt or light cream cheese. If you want to vary the filling or make a mixed platter, try filling them with shrimp in a pink cocktail sauce, drained tuna, or bresaola (Italian air-dried beef) and shavings of Grana for those who don’t like fish. There is also a tasty vegetarian version with cream cheese, sun-dried tomatoes and olives.

Tips

Dry the mini mozzarella balls very well with paper towels before adding them, so they don’t release milk and make the pastry soggy. If you don’t like sesame seeds, you can replace them with poppy seeds for a different color contrast.

Storage

You can make the empty pastry shells a day ahead and keep them in an airtight container at room temperature, or freeze them (empty) for about two months. Once filled, the shells should be kept in the fridge and eaten within 4-6 hours, bearing in mind that the moisture from the filling will soften the pastry over time.

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