This smoked salmon appetizer is a quick little bite made with a creamy dill filling and flaky mini Puff Pastry Shells (also called vol au vents). They look lovely on a holiday table and take barely any time to put together. If you want something quick, pretty, and full of flavor, this is a great one to add to your party spread.

Smoked Salmon Appetizer by Tessie's Table — Photo Credit: Tessie’s Table

These no-bake pumpkin cheesecake bars are a go-to when you need a make ahead dessert that slices cleanly and serves a crowd. The creamy filling sets up perfectly in the fridge, making them a great option for potlucks, parties, or Thanksgiving desserts. If you’re planning a fall dessert spread, pair them with my Pumpkin Pie Cheesecake Cups, Pumpkin Pie or Pumpkin Hand Pies for a mix of classics and easy no-bake recipes.

Why you’ll love this Smoked Salmon Appetizer

Simple to prep ahead:
You can whip the cream cheese earlier in the day and keep it in the fridge. When it’s time to serve, all you have to do is fill the puff pastry shells and add the salmon and dill.
Perfect for holiday hosting:
Smoked salmon always feels like a classic party flavor, and these are the kind of little nibbles people love grabbing as they chat. If you already enjoy making my Christmas Tree Charcuterie Board or my Sausage Roll Wreath, this is another great one to add to your holiday routine.
Flexible ingredients:
I made these with Mini Puff Pastry Shells, but they’re just as good on crostini or melba toast. You could even serve the same filling on my Brown Bread, like we do in Ireland.

Single smoked salmon puff pastry appetizer with piped cream cheese and dill on a wooden board.

My Go-To Smoked Salmon Appetizer for Parties

Growing up in Ireland, smoked salmon was always part of our Christmas celebrations. It was usually served on Irish Brown Bread and appeared at nearly every family gathering. Now that I’m living in Atlanta, I still love bringing those flavors to my holiday table. These little vol au vents / puff pastry shells give me the same feeling, but with a fun party twist.

Ingredients Needed For This Smoked Salmon Appetizer

Mini Vol-au-Vents or Puff Pastry Shells: Light, flaky pastry cups that hold the filling well.
Cream cheese: Softened so it mixes easily.
Fresh dill: Minced for the filling and extra sprigs for the top.
Smoked salmon: Thinly sliced so you can roll it into little cones.
Lemon juice: Adds a little brightness.
Garlic powder: Optional for a bit of depth.
Salt and pepper: Just enough to balance the flavors.

Ingredients for Smoked Salmon Appetizer by Tessie's Table.

How to make This Smoked Salmon Appetizer

**For more detailed instructions, please refer to the printable recipe card below.**

Smoked salmon slices on a plate beside a bowl of cream cheese, dill, garlic powder, and pepper ready to be mixed.

Whisk softened cream cheese with minced dill, salt, pepper, garlic powder, and lemon juice.

Piping bag filled with dill cream cheese lying beside fresh dill and slices of smoked salmon.

Transfer the cream cheese mixture to a piping bag or zip-top bag if you have one.

Creamy dill cheese being piped into a mini puff pastry shell.

Pipe or spoon the mixture into each vol au vent shell.

Slices of smoked salmon on a white chopping board.

Cut the smoked salmon into small strips and roll each piece into a cone.

Mini puff pastry shell filled with piped dill cream cheese and topped with a rolled piece of smoked salmon.

Place one cone on top of each filled shell.

Close view of a puff pastry shell filled with dill cream cheese and a small roll of smoked salmon on top with fresh dill.

Garnish with a small sprig of dill.

Variations

Crostini Version: Use thin sliced baguette toasted with a bit of olive oil. The cream cheese spreads easily and the salmon sits nicely on top. This is a good choice if you want something sturdy for a big gathering.
Melba Toast Version: Melba toast gives a crisp, light base that feels neat and tidy on a party tray. It holds up well if you’re transporting the appetizers somewhere.
Brown Bread Bites: Serve the cream cheese and salmon on small squares of my Brown Bread. This is the classic Irish way to enjoy smoked salmon and it fits beautifully into Christmas hosting.
Creamy Lemon Filling: Add a little extra lemon juice and lemon zest to brighten the filling. It gives a fresh lift without overpowering the salmon.
Cucumber Rounds: If you want a lighter option, serve everything on thick cucumber slices. They give a clean bite and work nicely for warm weather parties too.

Serving Suggestions

Thanksgiving desserts: These cheesecake bars are perfect on a holiday dessert table next to pies and cakes, especially with my Pumpkin Hand Pies.
Coffee pairing: A square of pumpkin cheesecake bar with a cup of hot coffee or spiced latte makes a simple but cozy fall treat.
Potluck favorite: Since they slice cleanly, you can cut them into smaller bites and serve them on a tray for easy sharing.
Dessert platter: Pair them with my Pumpkin Cinnamon Rolls and my Pumpkin Pie Cheesecake Cups for a mix of baked and no-bake treats.
Caramel topping bar: Set out a bowl of caramel sauce, extra pecans, or even chocolate chips so everyone can add their own finishing touches.

Storage and Freezing

How should I store this Smoked Salmon Appetizer?

Store the cheesecake bars covered in the fridge for up to 4 days. Keep them chilled so the filling stays set and the crust holds its shape.

Can I freeze this Smoked Salmon Appetizer?

Yes, these bars freeze really well. Leave off the whipped cream and toppings, then wrap the pan tightly in plastic wrap and foil. Freeze for up to 2 months, and thaw in the fridge overnight before slicing and topping.

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Finished smoked salmon appetizers in puff pastry shells topped with dill cream cheese and fresh dill.

Tips & Tricks

Whip the cream cheese well: The longer you whip it, the smoother it becomes, which makes piping easier and makes the finished bites look cleaner.
Keep the salmon cold: Cold smoked salmon firms up and slices more neatly so you can roll it into those little cones without tearing.
Don’t fill the shells too early: Puff pastry shells soften if filled too far ahead. Keep filling and shells separate until it’s nearly time to serve.
Use kitchen scissors for the salmon: Sometimes scissors work better than a knife for cutting thin smoked salmon, especially if it’s delicate.
Prep extra dill sprigs: Tiny sprigs of dill make these look polished and photo ready, so have a few more than you think you need.

More Party Favorites

Looking for more meal inspiration?

Browse my Holiday Favorites or check out my Desserts for more yummy ideas.

FAQ

Can I make these ahead?
Yes. Make the cream cheese filling a day before, keep it chilled, and assemble right before serving.
Do I have to use puff pastry shells?
No. These work great on crostini, melba toast, cucumber slices, crackers, or small squares of my Brown Bread.
What kind of smoked salmon is best?
Thinly sliced cold smoked salmon is easiest to roll and lay on top of the filling.
Can I add capers?
You can. Use small ones so they don’t overwhelm the flavor.
Do these need to be kept cold?
Yes. Because they contain cream cheese and salmon, keep them refrigerated until serving.
Can I use dried dill?
Use only a tiny pinch since dried dill is much stronger than fresh. Fresh gives the best flavor and look.
Can I double the recipe?
Yes. Just double all the ingredients and grab extra puff pastry shells.
How long do the puff pastry shells last?
Unfilled puff pastry shells (vol-au-vents) keep well at room temperature in an airtight container. Fill them only when you’re ready to serve.
Are these good for brunch?
Definitely, they work nicely with smoked salmon bagels, pastries, and fresh fruit.
Can I serve these with drinks?
Yes. They pair perfectly with my Cinnamon Old Fashioned Cocktail or anything bubbly.