Puff Pastry Trilogy III: Revenge of the Salmon

In Ethiopian culture most of the food is consumed directly with their hands. For us, finger food has a different connotation. And the best finger food? Puff pastry, of course.

Make sure you check out the first two parts of the trilogy: puff pastry twists and pesto and brie spins. For the final chapter, I present to you:





(makes about 18 bundles)

  • 1 sheet of puff pastry
  • 120 grams of soft cream cheese like philadelphia
  • 50 grams of smoked salmon
  • Chives
  • A little bit of milk or an egg


  1. Preheat the oven to 180C.
  2. In a bowl, mix the cheese with the chopped salmon and chives.
  3. Unroll the sheet of puff pastry and cut in little squares.
  4. Put a spoonful of the salmon cream mixture on each square, placing it in one of the corners.603646_10203715837920244_4881326328455101754_n
  5. Fold the pastry on itself, forming a triangle.
  6. Using a fork, press on the borders to seal the bundles.
  7. Brush with some milk or beaten egg10251997_10203715838280253_4738064434977699821_n
  8. Place on a baking paper-covered tray and place in the oven for about 20 minutes.
  9. Serve!