Quick Puff Pastry Pizza with Smoked Salmon and Dill

This simple puff pastry pizza is quick to prepare and tastes delicious warm or cold. Smoked salmon provides the main flavor, while fresh dill adds a bright finish. Serve it for a speedy dinner, as finger food, or as part of a buffet.

This version does not use sour cream or crème fraîche, allowing the smoked salmon flavor to remain prominent. The amount of salmon can be increased to taste. A green salad makes a good accompaniment.

Recipe details

• Preparation time: 10 minutes
• Baking time: 15 minutes
• Total time: 25 minutes
• Servings: 4

Ingredients

• 2 packages refrigerated puff pastry, about 270–275 g each
• 200 g smoked salmon
• 300 g freshly grated Gouda, Gruyère, or Emmental cheese
• 4 medium eggs
• 1/2 teaspoon sea salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon freshly grated nutmeg
• 10 g fresh dill, finely chopped

Instructions

1. Preheat the oven to 180°C using the convection setting.
2. Grease a baking sheet. Remove the puff pastry from the refrigerator about 10 minutes before handling, if recommended on the package. Arrange both sheets on the prepared baking sheet and form a raised edge.
3. Tear the smoked salmon into pieces and distribute them evenly over the pastry.
4. Whisk the eggs with the salt, white pepper, and nutmeg. Stir in the freshly grated cheese.
5. Spread the egg and cheese mixture evenly over the salmon and pastry.
6. Bake on the middle rack for about 15 minutes, or until the pastry and cheese are golden brown.
7. Scatter the finely chopped dill over the pizza before serving.

Serving suggestion

Serve immediately while warm, or allow the pizza to cool and cut it into smaller portions for a buffet or appetizer platter.