The zucchini and salmon puff pastry cake is the kind of appetizer that makes people stop mid-conversation at the dinner table just to admire it. It’s festive and surprisingly easy to prepare, the sort of dish that looks like you spent hours in the kitchen but secretly came together in under an hour.
If you want to elevate your culinary prowess within your friend group, then this dish will help you with just that. Whether you’re hosting a brunch, a dinner party, or want a showstopper for the holidays, this recipe is going to make you the most applauded cook in the room.
What is Zucchini and Salmon Puff Pastry Cake?
This puff pastry “cake” is a layered appetizer made by encasing salmon fillets in puff pastry and topping it with thinly sliced zucchini arranged in a floral pattern. The salmon bakes gently inside the pastry, staying moist and flavorful, while the zucchini turns into a tender, lightly roasted topping that doubles as decoration. A creamy fresh cheese spread with onions ties everything together.
Though it looks like something you’d order in a French pâtisserie, puff pastry “cakes” like this are a modern twist on traditional salmon en croûte, salmon baked in pastry. The zucchini flower gives it a playful Mediterranean feel while keeping it light and fresh.
Pro Tips for The Best Puff Pastry Cake
- Keep the puff pastry cold. Warm pastry is sticky and hard to work with. If it gets too soft, pop it back in the fridge for 10 minutes.
- Slice the zucchini paper-thin, using a mandolin or a sharp knife. Thin slices bake evenly and give the flower its delicate look.
- Season generously. Salmon loves salt, pepper, and even a squeeze of lemon if you’d like extra brightness.
- Rotate the zucchini strips slightly. Overlap the slices so they curl into each other, that’s what creates the flower effect.
Frequently Asked Questions
Can I use smoked salmon instead of fresh salmon?
Not for this recipe. Smoked salmon would overcook and become too salty. Fresh salmon fillets or steaks are best.
Do I need to remove the salmon skin?
Yes. Skin-on salmon won’t bake well inside puff pastry and makes the texture uneven.
What cheese works best besides fresh cheese?
Ricotta, cream cheese, or even mascarpone will work beautifully as a substitute.
Can I prepare this puff pastry cake in advance?
Yes! You can assemble the entire dish, cover it, and keep it in the fridge for up to 12 hours. Bake it right before serving.
Why is my puff pastry soggy?
This happens if the salmon releases too much liquid. To avoid it, pat your salmon dry with paper towels before placing it on the pastry.
How to Store Zucchini and Salmon Puff Pastry Cake
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in the oven (not the microwave) at 160°C/320°F for 10 minutes so the pastry crisps back up.
Ingredients
How to Make Zucchini and Salmon Puff Pastry Cake
Place one puff pastry sheet on a baking tray lined with parchment paper and prick it all over with a fork. Arrange the salmon steaks in a circle on top of the pastry, leaving the edges free.
Place one puff pastry sheet on a baking tray lined with parchment paper and prick it all over with a fork. Arrange the salmon steaks in a circle on top of the pastry, leaving the edges free.
Lightly brush water around the salmon circle and fold over the puff pastry sheet.
Lightly brush water around the salmon circle and fold over the puff pastry sheet.
With a knife, cut strips, about 3 cm wide around the salmon circle, then twist each piece 90° so the salmon peeks through.
With a knife, cut strips, about 3 cm wide around the salmon circle, then twist each piece 90° so the salmon peeks through.
Mix fresh cheese with finely chopped green onions, salt, and pepper.
Mix fresh cheese with finely chopped green onions, salt, and pepper.
Cut the dough into 6 strips of the same width and spread this mixture over the pastry.
Cut the dough into 6 strips of the same width and spread this mixture over the pastry.
Slice zucchini thinly. Lay them slightly overlapping along strips of puff pastry so they stick out on one side.
Slice zucchini thinly. Lay them slightly overlapping along strips of puff pastry so they stick out on one side.
Roll or arrange these strips to form a flower shape and place it in the center of your salmon circle.
Roll or arrange these strips to form a flower shape and place it in the center of your salmon circle.
Bake at 180°C/350°F for 25 minutes until golden and puffed.
Bake at 180°C/350°F for 25 minutes until golden and puffed.
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