Smoked Salmon and Asparagus Bundles
These adorable smoked salmon and asparagus bundles could be served as an appetizer or side dish.
Use store bought smoked salmon or go all out and make your own Smoked Salmon 🙂
Either way you serve them, they are elegant and extra special in every way!
I feel like you can’t really go wrong in anything wrapped in puff pastry, am I right?!
These are for sure holiday or special occasion worthy, I can’t really see myself making these on a typical weeknight.
But hey if you’re feeling fancy on a typical Tuesday, go for it!
How to make smoked salmon and asparagus bundles
First, let a package of puff pastry sheets thaw from the freezer according to package directions.
While the puff pastry is thawing we will make the lemon dill cream cheese spread.
Put 8 ounces of whipped cream cheese into a bowl.
I am choosing to use the whipped cream cheese because it’s easier to spread, also it’s best when doing this when it’s at room temperature.
Then add two tablespoons of freshly chopped dill, zest half of a lemon using a microplane grater, and also some lemon juice.
Next, trim the bottom few inches from a pound of asparagus and place it in a bowl.
Toss with olive oil, kosher salt, and pepper.
Once the puff pastry is thawed, flour a flat surface and use a rolling pin to make a thinner large rectangle.
Then use a pizza cutter or sharp knife to cut down the center both horizontally and vertically, creating four smaller rectangles for each of the two puff pastry sheets.
Spread some of the cream cheese diagonally down the center of each rectangle.
And a few pieces of the flaked, smoked salmon.
You could use store bought or make your own Smoked Salmon Recipe!
Next comes the asparagus, you should be able to fit three to four pieces depending on how thick or thin the asparagus is.
Fold the sides over the filling, overlapping slightly.
Then beat an egg in a bowl and brush the puff pastry with the egg.
A little sprinkle of kosher salt over the top and we are ready for the oven.
When placing them on the baking sheet try to separate them slightly and place in a 400 degree oven for 15 to 18 minutes.
Remove from the oven once the puff pastry is nice and golden brown and let them cool slightly before serving.
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Smoked salmon and asparagus bundles are quite the showstopping appetizer or side dish!
The creamy cheese paired with the salty salmon wrapped in the light and flaky puff pastry is a heavenly combo.
If you liked smoked salmon and asparagus bundles, you might also like these recipes…
Crab Spinach and Artichoke Bites
Pepper Jelly and Cream Cheese Bites
Everything Bagel Smoked Salmon Sandwiches
Smoked Salmon Dip
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Smoked Salmon and Asparagus Bundles
Smoked Salmon and Asparagus Bundles are an easy yet elegant party appetizer with lemon herb cream cheese wrapped in puff pastry!
Ingredients
- 1 17.3 oz package Pepperidge Farm Puff Pastry Sheets
- 1 8 oz container whipped cream cheese at room temp
- 2 tablespoons chopped fresh dill
- 1 lemon
- 1 pound asparagus
- olive oil, kosher salt, pepper
- 4 to 6 oz smoked salmon (store bought or recipe to make your own smoked salmon in post above)
- 1 egg beaten
Instructions
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Thaw the puff pastry according to the package directions.
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While the puff pastry is thawing, put the cream cheese in a bowl and add the dill. Use a microplane grater to zest half of the lemon into the bowl with the cream cheese.
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Squeeze one tablespoon of lemon juice into the cream cheese. Mix until combined.
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Roll the two pastry sheets on a lightly floured surface with a rolling pin, making them into a slightly thinner rectangle. Then cut each puff pastry sheet into fourths, so you will have 4 rectangles per puff pastry sheet (8 total).
Note: Picture examples in post above.
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Cut the bottom few inches off of the asparagus and toss the asparagus with some olive oil, kosher salt, and pepper.
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In the center of each rectangle spread some of the cream cheese mixture diagonally and lay 3 or 4 pieces of both the smoked salmon and asparagus. Fold two corners in, over top of the filling overlapping them slightly.
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Place them on a lined baking sheet and brush the tops with the beaten egg. Sprinkle kosher salt over top.
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Place the baking sheet in a 400 degree oven for 15 to 18 minutes.
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