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Mini salmon puffs

Serves   10
Prep time: 15 mins
Cooking time: 15 mins

These little bites of salmon-y goodness not only taste amazing, but look great too! The best part? Prep them the day before to save precious Christmas time with loved ones.





  • 2 sheets Pams Flaky Puff Pastry
  • 5 Tbsp plain yoghurt
  • 1 small Pams Lemon, zested and sliced into thin wedges
  • 100g packet Pams Sliced Smoked Salmon, cut into long thin strips
  • 1 small Pams Red Onion, finely diced
  • 5 tsp Pams Moroccan Capers


  1. Using a round biscuit cutter about 6cm in diameter, cut circles out of the pastry. Place the cut-outs on a lined baking tray, then bake for 15 minutes at 200°C.
  2. When ready to serve, use the back of a teaspoon to crack the top of the tart shells, making a little round nest for the filling.
  3. Mix the yoghurt and lemon zest together, and season with salt and pepper. Spoon some of the yoghurt mixture into the base of each tart.
  4. Roll the salmon strips into little rose shapes and nestle on top of the yoghurt in the tart. Garnish with a thin lemon slice, some red onion and a few capers.

Tip: Make your mini puffs vegetarian friendly by substituting the salmon for your favourite vege combo. We love cucumber and fennel or cherry tomato and basil.