Valerie's Home Cooking

Valerie's Home Cooking

Smoked Salmon and Asparagus Puffs

  • prep time40 min
  • total time 40 min
  • serves 8 - 10

Fluffy crescents filled with asparagus and smoked salmon cream cheese.

39 Ratings
Directions for: Smoked Salmon and Asparagus Puffs


3 oz hot-smoked salmon

¼ cup whipped cream cheese, at room temperature

2 Tbsp mayonnaise

1 ½ tsp lemon zest

1 tsp roughly chopped fresh dill

½ tsp hot sauce

¼ tsp smoked paprika

2 ½ tsp roughly chopped chives

Kosher salt and freshly ground black pepper

All-purpose flour, for rolling the dough

1 8-oz can refrigerated crescent roll dough (8 pcs)

4 - 5 medium asparagus spears, trimmed and cut into 2" pieces

1 large egg


1. Preheat the oven to 375ºF. Line 2 baking sheets with parchment paper.

2. Put the smoked salmon in the bowl of a food processor and pulse until finely chopped. Add the cream cheese, mayonnaise, lemon zest, dill, hot sauce, smoked paprika and 1 1/2 teaspoons of the chives. Blend until the mixture is smooth. Season with salt and pepper.

3. Lightly dust a clean surface with flour. Unroll the crescent dough and separate into 8 triangles, following the perforations. Cut each triangle in half lengthwise to make 2 thin triangles. Starting at the wide end of a triangle piece, spread 1 1/2 teaspoons of the smoked salmon mixture toward the tip. Place a piece of asparagus about 1/4 inch from the bottom of the dough's wide end, then roll up towards the tip. Place on the baking sheet with the tip of the roll-up flat on the baking sheet. Repeat with all the dough.

4. Lightly whisk the egg with 1/2 teaspoon water. Brush the egg wash over each puff, then sprinkle some of the remaining chives over each. Bake until golden brown, 15 to 18 minutes.

See more: Appetizer, Bake, Fish, Vegetables

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