Smoked Salmon on Puff Pastry with Pickled Mustard Seeds

Very easy to prepare. Smoked salmon on puff pastry with Pickled Mustard Seeds are great for entertaining. Salty, buttery and smokey with little pops of mustard seed…Enjoy!

This simple appetizer serves 6 to 8 guests.


  • 1 sheet puff pastry, thawed
  • 1/4 stick unsalted butter, melted
  • 1/4 cup everything bagel seasoning
  • 2 tsp fennel seed
  • 8 oz crème fraîche (or cream cheese, softened)
  • 4 TBSP horseradish, freshly grated
  • 2 tsp dijon mustard
  • 1 lemon, zested
  • 1/8 tsp black pepper
  • 1/2 small red onion, sliced very thin
  • 8 oz sliced smoked salmon
  • 2 TBSP Locally Seasoned Pickled Mustard Seeds SHOP NOW
  • Tarragon, fresh torn leaves


  1. Preheat oven to 400° F. Cut puff pastry into three long rectangles. Place rectangles, spaced apart, on a baking sheet prepared with parchment paper.
  2. Using a pastry brush, slather puff pastry rectangles with melted butter. Be sure to get the ends and edges. Sprinkle everything bagel seasoning and fennel seeds evenly over puff pastry.
  3. Bake 15 to 18 minutes until pastry is puffed up and evenly golden brown. Allow to cool before serving.
  4. Meanwhile, in a small bowl, mix crème fraîche, horseradish, dijon mustard, lemon zest and black pepper. Keep covered in refrigerator until ready to use.
  5. Just before serving assemble your appetizer. Cut the puff pastry on a diagonal about 1 1/2 to 2 inches wide. Carefully smear crème fraîche over pastry slices.
  6. Top with thin slice of red onion, smoked salmon, small dollop of Pickled Mustard Seeds and a few torn leaves of fresh tarragon.
  7. Serve on a plate or directly from your cutting board.
  8. Happy Eating!

Like and Follow us on FB @locallyseasonedyorkpa and Instagram @locallyseasonedyorkpa

Leave a Reply

Your email address will not be published. Required fields are marked *

follow us @locallyseasonedyorkpa