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Le Chaudron recipe
Bouchées apéro saumon aneth
Smoked salmon and dill puff bites
⏱ 30 minServes 6Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1sheet puff pastry (230 g / 8 oz)
200 g (7 oz)smoked salmon
100 g (3½ oz)cream cheese
1bunch dill, chopped
1egg, beaten
1lemon, zested
- 1 sheet puff pastry (230 g / 8 oz)
- 200 g (7 oz) smoked salmon
- 100 g (3½ oz) cream cheese
- 1 bunch dill, chopped
- 1 egg, beaten
- 1 lemon, zested
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut small rounds of puff pastry and place on a lined sheet.
- Brush with egg and bake at 200°C (400°F) for 12 minutes.
- Cool, then split in half horizontally.
- Mix the cream cheese with the dill and lemon zest.
- Spread on the pastries and top with a rolled strip of smoked salmon.
- Chill until serving.
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