Eggs and Smoked Salmon in a Puff Pastry

Smoked Salmon Puff Pastry

This Eggs and Smoked Salmon in a Puff Pastry is perfect for an afternoon brunch and is usually met with gasps of awe and excitement as it appears, swiftly followed by virtual silence with only the squeaking of forks on plates can be heard.


1 frozen puff pastry sheet, thawed
8 eggs
½ cup milk
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon butter
4 ounces cream cheese
2 tablespoons green onion, minced
1 teaspoon fresh dill, chopped
3 ounces thinly sliced smoked salmon
⅓ cup Mozzarella cheese, grated
1 egg, slightly beaten
1 tablespoon water


Preheat the oven to 350˚F.

Line a baking sheet with parchment, set aside. Whisk the eggs in a medium bowl until well blended, add the milk, salt and pepper.

In large skillet melt butter over medium heat, pour in the egg mixture. Cook without stirring until mixture begins to set on the bottom and around the edges. Using a spatula, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking until eggs are just set. Remove from heat. Dot with cream cheese and sprinkle with green onion and dill. Stir gently until combined.

Unfold pastry on a lightly floured surface. Roll into a 15 by 12-inch rectangle. Place on baking sheet. Arrange the smoked salmon crosswise down the center ⅓ of the pastry, to within 1-inch of the top and bottom. Spoon the eggs over salmon and sprinkle with the Mozzarella cheese.

Combine beaten egg with water. Brush the edges of the pastry with the egg mixture. Fold one short side of the pastry over filling. Fold remaining short side over top. Seal top and ends well and brush the top of the pastry with the egg mixture. Top with 10-12 puff pastry stars, if desired and brush with egg mixture. Bake 25 minutes or until pastry is a lightly-golden brown.

Makes 6 servings

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