Smoked Salmon Dill Cream Puffs with Caviar

This is an easy and elegant make ahead appetizer. The fresh dill complements the saltiness of the smoked salmon and caviar.  The smoked salmon with dill cream is great to spread on bagels, if there are leftovers.


8 Pepperidge Farm Puff Pastry mini shells (they come in a box of 24)
1 – 4 oz. package of smoked salmon
Half of an 8 oz. package of cream cheese
1/4 cup of sour cream
1/4 cup of fresh dill minced
Juice of a half of a lemon
Dash of fresh black pepper
1 – 4 oz. jar of black caviar


Cook mini shells according to package instructions and remove top according to package instructions. Use a hand held mixer or a blender to mix filling. Add smoked salmon, cream cheese, sour cream, dill, lemon juice and black pepper to a medium sized bowl if using the hand held mixer or add to the blender and mix or blend until creamy, but some salmon bits should be visible. If making ahead store in a sandwich bag for piping into cups. The mixture makes about a cup, so more cups could be made, depending on how many guests you are serving. Optionally save to spread over bagels. Mixture will keep for 1-2 days. To serve, cut a very small whole in one corner of the sandwich bag containing the salmon, dill cream mixture. Pipe into cups, add a small dollop of caviar and garnish with a small sprig of dill if desired.

Suggested Beverage

Try Roederer Estates Brut Style Sparkling Wine, Gruet Rosé Brut Méthode Champennoise Sparkling Wine or Zardetto Prosecco Brut Sparkling Wine.

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