Smoked salmon & poppy seed palmiers
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Smoked salmon & poppy seed palmiers

By Cassie Best

These savoury pastries are sure to please at a posh picnic, with cream cheese, smoked fish and puff pastry

  • Prep:25 mins
    Cook:25 mins
  • Easy

Nutrition per serving

  • kcal 179
  • fat 12g
  • saturates 6g
  • carbs 11g
  • sugars 0g
  • fibre 0g
  • protein 6g
  • salt 0.8g

Ingredients

  • 320g sheet puff pastry
  • 1 egg, beaten
  • 1 tbsp poppy seeds
  • 5 tbsp cream cheese
  • 100g smoked salmon
  • small bunch chives, snipped

Tip

Watch this technique

See this technique in action with our how to make and shape palmier biscuits video.

Method

  1. Unroll the pastry and brush one side all over with the beaten egg. Sprinkle over the poppy seeds, then flip over the pastry. Spread the cream cheese over the pastry and top with the smoked salmon, then scatter over the chives. With one of the longer sides facing you, mark a line roughly down the centre, but don’t cut all the way through. Tightly roll each end in towards the middle until you reach the centre. Slice into 1cm-thick pieces and place, cut-side up, on a baking tray lined with baking parchment. Chill until ready to bake, or freeze for up to 2 months.

  2. Heat oven to 200C/180C fan/gas 6. Bake for 20-25 mins until puffed up and golden brown (if baking from frozen, cook for an extra 5 mins). Leave to cool on a wire rack before packing for your picnic.

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