Smoked Salmon Bites with Shallot Sauce

These smoked salmon bites with shallot sauce, shared by Taste of Home reader Jamie Brown-Miller of Napa, California, are as pretty as they are delicious. Each stack has everything you could want in a party snack: a flaky golden puff pastry, silky smoked salmon, a creamy sauce and a fresh pop of greens.

These bites look fancy enough to serve as a passed hors d’oeuvres, but they’re incredibly easy to pull together. They make an elegant, stylish appetizer for brunch spreads or dinner parties, and a perfect finger food for baby and bridal showers.

Ingredients for Smoked Salmon Bites with Shallot Sauce

• Puff pastry: Store-bought puff pastry comes frozen, so you’ll need to thaw it first. The best way is to place it in the fridge overnight. If you forget to thaw it, let it sit at room temperature for about 20 minutes until pliable, but keep the dough as cool as possible for the flakiest results.
• Shallots: Part of the allium family, shallots have a milder, slightly sweeter flavor than onions. Finely chopped red onion will work in a pinch, but the sauce will taste a bit sharper.
• Dijon mustard: Smooth and tangy, Dijon mustard adds depth of flavor that ties the shallot sauce together.
• Mayonnaise: Just a tablespoon of mayo gives the shallot sauce a smooth, creamy texture.
• Red wine vinegar: A splash brightens the sauce and balances the richness of the salmon and pastry.
• Olive oil: Slowly whisking the olive oil into the mayonnaise and shallot mixture is key to a smooth, emulsified sauce. A good-quality olive oil here will shine in the finished dish.
• Leafy greens: A sprinkle of arugula adds a pop of green and a fresh, peppery bite, or you can use baby spinach for a milder option. Give the greens a rough chop so they fit better on each smoked salmon bite.
• Smoked salmon: Thinly sliced cold-smoked salmon, like Nova or classic lox, works best. The silky, delicate pieces are easier to layer on the pastry for a neat bite.
• Cheese: Shaved Asiago adds a nutty, salty finish, but Parmesan works just as well.

Directions

Step 1: Bake the puff pastry

Preheat your oven to 400°F. Unfold the puff pastry sheet and use a sharp knife or a pizza wheel to cut it into 25 square pieces. Arrange the pastry squares on greased baking sheets, leaving a little space between them. Bake for 11 to 13 minutes or until puffed and golden brown.

Editor’s Tip: For the flakiest pastry, bake the puff pastry while it’s still cold. If the pastry softens while you’re cutting it, pop the baking sheets into the fridge for a few minutes before baking.

Step 2: Make the shallot sauce

While the pastry bakes, prepare the sauce. Grate one shallot and finely chop the other for a mix of texture and flavor. In a small bowl, whisk together the shallots with the Dijon mustard, mayonnaise and red wine vinegar. While whisking, slowly pour in the olive oil in a steady stream until the sauce is smooth and slightly thickened.

Step 3: Assemble the bites

Once the pastry squares are cool enough to handle, top each one with a small spoonful of the shallot sauce. Layer a few leaves of arugula or spinach and a piece of smoked salmon on top. Drizzle with a little more sauce and finish with a sprinkle of the shaved Asiago.

Editor’s Tip: Assemble the smoked salmon bites just before serving to keep the pastry crisp and flaky.

Recipe Variations

• Change the base: Instead of puff pastry, try store-bought mini toasts or whole grain crackers for a crunchier bite, or top cucumber slices or radish rounds with the smoked salmon and shallot sauce for a lighter no-cook option.
• Switch the protein: Not a smoked salmon fan? Try cooked shrimp, prosciutto or thinly sliced roast beef instead. Or, even better, make an assortment with several proteins so there’s something for everyone.
• Replace the sauce: Skip the homemade shallot sauce and smear a little softened garlic-and-herb cream cheese or creamy Boursin for a cheesy twist.
• Add a flavor boost: Mix chopped fresh parsley or dill into the sauce, add a squeeze of lemon juice or a little zest for brightness, or finish the bites with a few capers or chopped cornichons for a salty, tangy pop.

Can you store smoked salmon bites with shallot sauce?

Smoked salmon bites with shallot sauce are best enjoyed fresh. If you have leftovers, transfer them to an airtight container and refrigerate for up to 24 hours. The puff pastry and greens may soften as they sit, but they’ll still be tasty.

Can you make a smoked salmon bites recipe ahead of time?

For the best texture, assemble these smoked salmon bites just before serving. Making them too far in advance can cause the puff pastry to turn soggy.

If you’re prepping for a party, you can make the shallot sauce a day or two ahead and store it in an airtight container or jar in the fridge. You can also bake the puff pastry squares a few hours in advance. Let them cool completely, then store them in an airtight container at room temperature to keep them crisp until it’s time to put everything together.

Smoked Salmon Bites with Shallot Sauce Tips

How do you keep puff pastry appetizers from getting soggy?

To keep the puff pastry crisp and flaky, assemble the smoked salmon bites just before serving. Use a light hand with the shallot sauce, since too much liquid can make the pastry soggy. For extra protection, layer the cheese or greens on the pastry first to act as a moisture barrier.

What else can you use besides puff pastry?

If you don’t have puff pastry or want a crisper bite, you can layer the smoked salmon, greens and shallot sauce on crostini, crackers or mini toasts. Cucumber slices or radish rounds also work for a lighter option, adding beautiful color and a fresh, crisp texture.

Can you double this smoked salmon bites recipe?

Yes! This smoked salmon bites recipe makes about 25 appetizers, but it’s easy to double for a party appetizer. Just bake the puff pastry in batches or spread the squares on multiple baking sheets so they have plenty of room to puff and brown evenly.

How can you serve smoked salmon bites?

Smoked salmon bites are perfect for a variety of occasions, from a fancy brunch spread to a dinner party or New Year’s Eve celebration. They’d also be a wonderful menu addition at bridal showers or even for a grown-up tea party. Serve them alongside other finger foods like deviled eggs and stuffed mushrooms, or pair them with breakfast favorites like quiche, fruit salad and mimosas for an easy, elegant spread.