Smoked Salmon Fritters and Dill Cream Cheese

“Great for a party, you can make 100 of these very quickly and they are unique and fun. While usually a pastry, we use less sugar and make it savory.”

Prep Time:
20 min
Cook Time:
5 min


Salmon Fritters

  • 200 g Water
  • 100 g butter
  • 140 g flour
  • 5 eggs
  • 60 g Red onion, diced
  • 1 Clove garlic, chopped
  • 30 g Parsley, chopped
  • 25 g Salt
  • 30 g Tarragon, chopped
  • 500 g Smoked salmon

Dill Cream Cheese

  • 250 g Cream cheese
  • 100 g 35% cream
  • 50 g Lemon juice
  • Large pinch salt
  • 20 g Dill, chopped


Salmon Fritters

  1. Bring milk and butter to a boil, add in flour and cook for 2 minutes.
  2. Place mixture in a stand mixer with a paddle attachment and add in eggs one at a time until completely emulsified. Add in all other ingredients. Let beat for 8-10 minutes until very glossy.
  3. Spoon mixture onto a baking sheet and bake at 375°F (190°C) for 8-10 minutes. It will puff up like a profiterole. Set out to cool.

Dill Cream Cheese

  1. Place all ingredients in a stand mixer and turn on low speed
  2. Let mix until it all comes together into a smooth mixture. *Note: It might take some time to warm up to mix properly.
  3. Cut fritters in half and stuff with cream cheese mixture.
  4. Drape smoked salmon overtop and garnish with chopped chives.