Easy Smoked Salmon Cream Puffs (video)

close up of seafood salmon puffs with fresh dill; easy appetizer recipe

If you’ve never had a savory profiteroles, this easy appetizer recipe is a must-try! My smoked salmon cream puffs are so easy to make and perfect for a special occasion, holiday party or family get-together! Whatever the occasion, I promise you these will be a huge hit! These salmon profiteroles made with a simple pate a choux pastry dough and filled with rich and fluffy cream cheese, dill and smoked salmon filling!

Watch My Salmon Puffs Video!

Watch my video recipe for step-by-step instructions and tips for making these easy salmon puffs! Want to receive new recipe emails in your inbox? Make sure to subscribe to my YouTube channel and turn on notifications! I publish new video recipes every week!

Ingredients for Smoked Salmon Cream Puffs

Here are the main ingredients you’ll need for making these seafood appetizers:

  • Salt, Water, Eggs, Butter: for making the simple pate a choux dough, or the cream puff shells.
  • Smoked Salmon: use lox or thinly sliced smoked salmon for the filling. Hot smoked salmon, which is flaky and juicy, will also work well.
  • Cream Cheese: soften the cheese for about 30 minutes at room temperature before making the filling.
  • Heavy Cream: use well-chilled heavy cream for best results when making the filling.

Making the Cream Puff Shells

This easy savory profiterole recipe starts with my basic pate a choux pastry dough to make the cream puff shells! This dough might seem intimidating but it’s actually pretty hard to mess up and it requires just 5 ingredients. Pipe medium-sized dollops for this recipe using a star tip to make the puffs extra pretty; I used this Ateco tip #847 (affiliate link). When baking the puffs, do not open the oven door!! Any cool air in the oven will cause the pate a choux to fall flat. Bake the puffs until they are a rich golden brown color, then remove to cool completely.

smoked salmon profiteroles with dill and cream cheese; seafood appetizer; salmon puffs

How to Make Smoked Salmon Cream Puffs

Here’s how I put together these salmon cream puffs. They’re so easy to make!

  1. Prepare the cream puff shells first. They take about an hour to make and bake. Allow the shells to cool completely, use a serrated knife to cut the puffs in half but not all the way through; cut 2/3 into each puff.
  2. Next, prepare the creamy salmon filling. Have your cream cheese softened at room temperature, then whisk for a few minutes until it’s creamy and smooth, to prevent any cheese clumps in the filling.
  3. Then add the cream and salt and whisk to stiff peaks. The combination of cream cheese and heavy cream makes the filling extra fluffy and lighter.
  4. Chop the smoked salmon into small bits so there’s salmon in every bite! Then season with fresh dill and smoked paprika, transfer into a pastry bag and fill!
  5. For filling the salmon puffs, gently open the puff shell and fill it entirely with the smoked salmon filling, then gently close. I like to pipe extra cream so it’s visible from the outside. Keep the puffs refrigerated if not serving right away. These savory profiteroles are great to make ahead of time, too! Just fill them, place into an airtight container and refrigerate for up to 3 days.

Can I make these ahead of time?

These smoked salmon cream puffs are great to make ahead of time, too! Just fill them, place into an airtight container and refrigerate for up to 3 days.

smoked salmon and cream cheese savory profiteroles with dill; salmon puffs

More Recipes!

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Smoked Salmon Puffs video recipe

Easy Smoked Salmon Cream Puffs (video)

30 mins prep + 45 mins cook
24 servings
Savory salmon profiteroles made with easy pate a choux and filled with smoked salmon, cheese and dill!

Ingredients 

For Pate a Choux:

  • 1/2 cup unsalted butter
  • 1 cup water
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 4 large eggs

For Salmon Filling:

  • 8 oz cream cheese, softened
  • 1 cup heavy cream, chilled
  • 1/2 tsp salt
  • 8 oz smoked salmon
  • 3 to 4 tbsp fresh chopped dill
  • 1/4 tsp smoked paprika

Instructions

Making Pate a Choux:

  • Preheat the oven to 425F/218C and line a large baking sheet with parchment paper or a silicon mat. Prepare a large pastry bag tipped with a star tip, I used Ateco tip #847. Place the butter into a medium-sized saucepan and melt it over medium heat. Add the water and salt to the melted butter and allow the mixture to come to a simmer. Add the flour in all at once and whisk for about 20 seconds, until a dough ball forms. Switch over to a spatula and continue mixing and pressing the dough for about 30 seconds.
  • Allow the dough to cool for about 20 minutes, until it’s just lukewarm to touch. Begin adding the eggs, one at a time, mixing well after each addition; do this with a hand whisk or hand-held mixer. The dough will look funny at first but keep mixing; it will come together after the last egg is added. Transfer the dough into the prepared pastry bag. Pipe medium-sized dollops onto the prepared baking sheet, spacing them about 1-inch apart. Watch my video recipe to see how it’s done.
  • Bake the puffs in the preheated oven at 425F/218C for 10 minutes, then reduce the heat to 375F/190C and continue baking for another 35 to 40 minutes, until the puffs are a deep, golden color. Do not open the oven door at any time during the baking process, otherwise the pastries will fall flat! Remove the puffs from the oven and let them cool completely. Once cooled, use a serrated knife to cut the puffs in half but not all the way through; cut 2/3 into each puff. Watch my video recipe to see how it’s done.

Making the Salmon Filling:

  • For the smoked salmon filling, first place the softened cream cheese into a mixer bowl and whisk on medium speed for a few minutes, until the cheese is creamy and smooth. Add in the chilled heavy cream and salt and whisk again on medium-high speed for 3 to 4 minutes, or until stiff peaks form. Chop the smoked salmon into pea-sized pieces and finely chop the dill. Add the salmon, dill and paprika into the cream filling and fold thoroughly with a spatula. Transfer the filling into a plastic bag or pastry bag for easier filling.

Assembling the Cream Puffs:

  • For filling the salmon puffs, gently open the puff shell and fill it entirely with the smoked salmon filling, then gently close. I like to pipe extra cream so it’s visible from the outside. Keep the puffs refrigerated if not serving right away. These savory profiteroles are great to make ahead of time, too! Just fill them, place into an airtight container and refrigerate for up to 3 days.
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Nutrition

Calories: 142kcal | Carbohydrates: 5g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 194mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 458IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg