Name: Smoked Salmon Appetizer
Prep time: 10 min
Total time: 10 min
Ingredients: 12 mini vol-au-vent shells (or Melba Toast); 8 oz cream cheese (softened); 1 teaspoon finely minced fresh dill ((plus extra sprigs for garnish)); ¼ teaspoon Salt; ⅛ teaspoon Black pepper; ¼ teaspoon garlic powder; 1 teaspoon fresh lemon juice; 4 oz smoked salmon

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This Smoked Salmon Appetizer is mini vol au vents (puff pastry shells) filled with a creamy dill cream cheese and topped with a little roll of smoked salmon. There’s no baking, and they take about 10 minutes to put together, so they’re perfect when you’re hosting and short on time.

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

They’re my go-to for Christmas parties and a light bite before a big Roast Turkey Recipe dinner. Put them out with my Sausage Roll Wreath and Christmas Tree Charcuterie Board and you’ve got a full appetizer spread.

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.

Smoked Salmon Vol au Vents for Christmas, Thanksgiving, and New Year’s

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.**

Mix the softened cream cheese, minced dill, salt, pepper, garlic powder and lemon juice in a bowl until smooth.
Spoon the mixture into a piping bag or zip-top bag and pipe it into each vol au vent shell.

Four step photos showing cream cheese with dill and seasonings in a bowl, the filling in a piping bag, smoked salmon cut into strips on a board, and a finished smoked salmon vol au vent with dill by Tessie's Table.

Cut the smoked salmon into small strips and roll each piece into a little cone.
Set a salmon cone on top of each filled shell and finish with a small sprig of dill and a crack of black pepper.

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.

What to Serve with Smoked Salmon Vol au Vents

On a holiday appetizer table: Set them out with my Sausage Roll Wreath and Christmas Tree Charcuterie Board.
Before a big dinner: They’re light enough to serve before a Roast Turkey Recipe or Glazed Ham With Roasted Carrots without filling anyone up.
The Irish way: Serve the same filling and salmon on squares of my Irish Brown Bread.
With drinks: They go with anything bubbly or my Cinnamon Old Fashioned.
For Christmas brunch: Put them out with fresh fruit and my Strawberry Danish.

Storage and Freezing

How should I store this Smoked Salmon Appetizer?

Keep the filling and the shells separate until you’re ready to serve. The filling keeps covered in the fridge for up to a day. Once they’re filled, keep them in the fridge and eat them the same day, since the pastry softens as it sits.

Can I freeze this Smoked Salmon Appetizer?

Freezing the filled shells isn’t recommended. Make the filling up to a day ahead instead and assemble them just before serving.

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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 Christmas Ideas?

Browse my Holiday Favorites or check out my Monthly Meal Plan for December 2026 has easy dinners for the whole month, so you can save your energy for the parties. For more starters to pass around before dinner, take a look at my easy Thanksgiving side dishes and appetizers. You will find this starter in my easy Christmas dinner ideas too, alongside mains, sides and breads.

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FAQ

What are vol au vents?
Vol au vents are small, hollow puff pastry shells. You’ll find them ready-made in the freezer section or online, and they’re the easiest base for party appetizers because they’re already baked.
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.