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Smoked Salmon and Asparagus Puffs

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 8 to 10 servings (16 puffs)
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3 ounces hot-smoked salmon

1/4 cup whipped cream cheese, at room temperature 

2 tablespoons mayonnaise 

1 1/2 teaspoons lemon zest 

1 teaspoon roughly chopped fresh dill 

1/2 teaspoon hot sauce 

1/4 teaspoon smoked paprika 

2 1/2 teaspoons roughly chopped chives

Kosher salt and freshly ground black pepper

All-purpose flour, for rolling the dough 

One 8-ounce can refrigerated crescent roll dough (8 pieces) 

4 to 5 medium asparagus spears, trimmed and cut into 2-inch pieces

1 large egg 


  1. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  2. Put the smoked salmon in the bowl of a food processor and pulse until finely chopped. Add the cream cheese, mayonnaise, lemon zest, dill, hot sauce, smoked paprika and 1 1/2 teaspoons of the chives. Blend until the mixture is smooth. Season with salt and pepper.
  3. Lightly dust a clean surface with flour. Unroll the crescent dough and separate into 8 triangles, following the perforations. Cut each triangle in half lengthwise to make 2 thin triangles. Starting at the wide end of a triangle piece, spread 1 1/2 teaspoons of the smoked salmon mixture toward the tip. Place a piece of asparagus about 1/4 inch from the bottom of the dough's wide end, then roll up towards the tip. Place on the baking sheet with the tip of the roll-up flat on the baking sheet. Repeat with all the dough.
  4. Lightly whisk the egg with 1/2 teaspoon water. Brush the egg wash over each puff, then sprinkle some of the remaining chives over each. Bake until golden brown, 15 to 18 minutes.