Puff Pastry Salmon Locks
Light, fresh and perfect for spring, this smoked salmon puff pastry is ideal for brunch spreads, garden gatherings, or a relaxed afternoon with friends. Flaky and layered with bright herbs and citrus, it feels effortless while still a little elevated.
- ½ cup goat cheese (softened)
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh chives, finely chopped
- Zest of 1 lemon
- 1–2 tbsp fresh lemon juice (to taste)
- Salt & pepper, to taste
- 1 large red onion, thinly sliced
- 1 ¼ cups apple cider vinegar
- ½ cup water
- 3 tbsp granulated sugar
- 1 tbsp kosher salt
- Pinch of red pepper flakes (optional)
- 1 cucumber, thinly sliced
- 100–200g smoked salmon (store-bought or homemade)
- 2 tbsp capers (optional, fried or fresh)
- 1 sheet puff pastry or 2–3 croissants
- Step 1:
Add goat cheese, herbs, lemon zest and lemon juice to a bowl. Mix with a hand mixer (or whisk by hand) until smooth and fluffy. Season with salt and pepper. Set aside in the fridge.
- Step 2:
In a small pot, combine vinegar, water, sugar, salt and chili flakes. Bring to a boil, then remove from heat. Place sliced onions in a bowl or jar. Pour hot liquid over onions and let sit for 15 minutes. Transfer to the fridge to cool completely.
- Step 3:
For crispy capers: Heat a small pan with a bit of oil and fry capers for 3–5 minutes until crisp. Drain on paper towel.
- Step 4:
Preheat oven to 400°F (200°C). Cut puff pastry into small squares. Bake for 12–15 minutes until golden and puffed. Let cool slightly. (If using croissants, slice them open and lightly toast if desired.)
- Step 5:
Mix 1 cup brown sugar, ¼ cup salt, zest of 1 lemon, 1 lime, 1 orange, rub mixture over fresh salmon, cover and refrigerate 24–48 hours until firm, rinse, pat dry and air dry in fridge for 1 hour. Slice thinly. (Totally optional—store-bought smoked salmon works perfectly.)
- Step 6:
Start with puff pastry or croissant base. Add a layer of whipped goat cheese (spread or pipe). Top with: sliced cucumber, smoked salmon, pickled red onions, capers
