Smoked Salmon (Lox) Tarts
These Smoked Salmon (Lox) Tarts are elegant, bite-sized pastries layered with velvety cream cheese, silky smoked salmon, and bordered with everything bagel seasoning — perfect for brunches, showers, or effortless entertaining.
Ingredients
- 1 sheet puff pastry, thawed
- 1 egg (for the egg wash)
- 1 to 2 tablespoons everything bagel seasoning
- ⅔ cup whipped cream cheese, at room temperature
- 4 to 6 ounces thinly sliced smoked salmon
- ¼ cup pickled red onions
- 1 tablespoon fresh dill
- 1 tablespoon capers
- lemon wedges, for serving
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper, set aside. If your baking sheets are medium/small in size, you may need to use two.
- Lay out the puff pastry sheet on a clean, lightly floured surface. Use a rolling pin to very gently roll out the puff pastry so it is flat. Don't over do it! Cut into 9 equal pieces and transfer to the parchment lined baking sheet.
- To score the pastry dough, use a knife to cut a shallow ½-inch border along the edges of each pastry square, making sure to not cut all the way through. This will help the edges rise when baking.
- Beat the egg and 2 tablespoons of water in a small dish. Brush the edges of the puff pastries with the egg wash. Sprinkle the edges with everything bagel seasoning. Place into oven and bake for 15-18 minutes, or until edges of puff pastry are golden and crisp. Let pastries cool to room temperature before filling.
- Fill a piping bag or ziplock bag with the whipped cream cheese and cut the end off. Use the back of a spoon to push the centers of the puff pastry squares down to create room for the filling. Use the prepared cream cheese filled piping bag to fill each puff pastry square. I like to do a neat ribbon pattern but a simple fill will work just fine. You may also skip this step and use a spoon to smear the cream cheese into the centers. I find using a piping bag helps me evenly distribute the filling and makes the process cleaner.
- Layer the smoked salmon on top of the cream cheese layer. Top with pickled onions, fresh dill, and capers. Serve with lemon wedges.