This Christmas smoked salmon cream cheese wreath recipe is beautiful for Christmas while also being full of the delicious flavors of smoked salmon and cream cheese. It makes a wonderful appetizer studded with cherry tomatoes and sprinkled with sesame seeds.
To make this puff pastry ring, you first combine cream cheese, smoked salmon, chives, salt, and pepper until combined. Then, puff pastry gets stuffed with the filling and shaped into a ring before being garnished with the tomatoes and sesame seeds, and baked in the oven.
What is a Christmas Smoked Salmon Cream Cheese Wreath?
This Christmas smoked salmon cream cheese wreath is a savory pastry full of a smoked salmon and cream cheese mixture. Using store-bought puff pastry makes it incredibly easy to make as it just needs to stay cold in the fridge until you are ready to assemble your wreath.
Pro Tips
- Soften the cream cheese before you begin making this puff pastry wreath to ensure that it blends with the other ingredients easily.
- For added flavor, you could use an herbed cream cheese rather than a plain cream cheese.
- Keep the puff pastry dough refrigerated until you are ready to assemble the wreath.
- If you find that the puff pastry warms up too much as you work with it, you can place the wreath in the fridge to set up before you bake it.
Frequently Asked Questions
Do Cream Cheese and Smoked Salmon Go Together?
Yes, while you may think that fish wouldn’t pair well with cheese, cream cheese is delicious with smoked salmon as it has a tangy and mild flavor. It also imparts a creaminess to this puff pastry wreath.
Can I Use Green Onions Instead of Chives?
Absolutely! Chives are wonderful as they have a delicate onion taste, but if you don’t have any on hand, you could easily blend in some green onions instead.
Can I Use Hot Smoked Salmon Instead of Cold Smoked Salmon?
Yes, you could. Hot smoked salmon has a flakier texture than cold smoked salmon, but it should blend into the cream cheese mixture just fine.
How to Store Christmas Smoked Salmon Cream Cheese Wreath
Leftovers of this Christmas smoked salmon cream cheese wreath can be tightly covered and stored in the fridge for up to 3 to 4 days. Then, when you plan to serve it again, you can warm it up in the oven until it is re-crisped and hot through its centre.
Ingredients
How to Make Christmas Smoked Salmon Cream Cheese Wreath
Place the pastry on a surface with a 12 cm bowl in its middle. Press the bowl gently without cutting through the dough.
In a food processor, blend the cream cheese with the smoked salmon, chives, pepper, and salt until combined.
Press cherry tomatoes on top of the wreath. Bake it in a 360 F (180 C) oven for 30 minutes.
Place the pastry on a surface with a 12 cm bowl in its middle. Press the bowl gently without cutting through the dough.
Serve it on a platter and enjoy!
Cut the middle circle into eight triangles.
Spread the cream cheese mixture around the ring.
Fold the edges over the cream cheese filling.
Fold the triangles over the filling as well.
Brush the pastry with egg wash and sprinkle it with sesame seeds.
Press cherry tomatoes on top of the wreath. Bake it in a 360 F (180 C) oven for 30 minutes.
Serve it on a platter and enjoy!
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