Smoked Salmon Tzatziki Puff
Smoked Salmon Tzatziki Puff ~ The Classic and iconic salmon puff has been given a Greek-inspired makeover with smoked salmon, tzatziki sauce, crumbled feta and a fresh cucumber curl.
We’re officially in the holiday season. Lots of parties and gatherings to attend. Whether hosting or attending, these Smoked Salmon Tzatziki Puffs will be a hit with everyone.
What is Smoked Salmon?
If you're a bagel fan and wandered into any bagel shop or deli, you've undoubtedly seen a menu item of cream cheese and lox. If you asked what is lox, you've probably been given the answer 'smoked salmon.'
Technically, this isn't wrong, but it's not exactly right either. But that's an article for another day.
Our smoked salmon is not lox, but rather hot smoked salmon fillet. Our fillets are brined (salt water soaking), then smoked at temps of at least 120°F. Then it's portioned, packaged, and set off to you.
What is Tzatziki Sauce?
Tzatziki sauce is a creamy condiment with a Greek background. Traditionally, it is made using yogurt (Greek, of course), cucumber, and garlic. Other herbs and items have also made their way into the sauce.
The sauce can be used at topping on a pita, kebabs, as a dip, or even thinned to be a salad dressing. The possibilities are truly endless.
How to make Smoked Salmon Tzatziki Puffs
When working puff pastry, make sure you use a cold surface. If you need to chill your countertops, ice packs or a stainless steel bowl of ice water will drop the temp quickly. But make sure it is dry before working with the dough.
If you don't have a pipping bag, fill a ziplock bag with the sauce and snip the corner. Just as easy, if not easier than working with a pastry bag.
I used a standard-size muffin tin, but only used 6 of the 12 holes. The reason is as the puffs bake, they expand and I did not want two individual puffs touching and fusing together in the baking process.
If you wanted to make these more substantial, use the large muffin tins, just be sure to double the qualities of all the ingredients. The larger size would be great if you're hosting a tea party and wanted a slightly more filling offering.
Smoked Salmon Tzatziki Puff
- 1-17.3 oz. pkg Puff Pastry Sheets
- 1 pkg smoked salmon; crumbled
- 1/3 cup tzatziki sauce
- 1 cucumber; curled using vegetable peeler
- 2 tbsp. feta cheese crumbles
- Defrost the puff pastry.
- Preheat oven to 400°F
- Unfold and cut into 3 sections on a cold surface.
- Cut each section into 4 even pieces for a total of 12 pieces.
- Spray mini muffin pan and place & form dough into every other cup.
- Place small piece of smoked salmon into each cup.
- Bake at for 15 minutes & allow to cool in the pan for 10 minutes.
- Remove from pan and allow to completely cool on wire rack.
- Widen or enlarge the center/opening of the puff, using a chopstick or finger.
- Fill a piping bag with tzatziki sauce.
- Squeeze about a teaspoon into each puff.
- Top with more smoked salmon
- Garnish with cucumber roll and crumbled feta.