Marry Berry Salmon and Dill Pickle Bites are made with salmon fillet, smoked salmon, cream cheese, dill pickle, Parmesan, dill, and puff pastry. This recipe creates golden, flaky bite-sized pastries filled with a creamy, herby salmon mixture. It takes about 40 minutes to prepare and makes 24 bites.
Marry Berry Salmon and Dill Pickle Bites Ingredients
- 1 × 320g sheet ready-rolled all-butter puff pastry
- 1 egg, beaten
For the filling:
- 200g (7oz) salmon fillet, skinned and finely diced
- 115g (4oz) smoked salmon, finely chopped
- 125g (5oz) full-fat cream cheese
- 25g (1oz) Parmesan, finely grated
- Small bunch of dill, finely chopped
- 6 spring onions, trimmed and finely chopped
- Juice of ½ lemon
- 75g (3oz) dill pickle from a jar, finely chopped
How To Make Marry Berry Salmon and Dill Pickle Bites
- Preheat Oven: Set oven to 200°C/180°C Fan/Gas 6 and place a baking sheet inside to heat.
- Make the Filling: In a large bowl, mix together all filling ingredients. Season with salt and pepper.
- Prepare the Pastry: Unroll pastry on a floured surface and roll out to a 30 × 40cm rectangle. Cut into three long strips and brush with beaten egg.
- Fill and Seal Rolls: Place one-third of the filling in a line along each pastry strip. Fold pastry over and seal with a fork.
- Cut and Bake: Slice each roll into 8 pieces. Brush tops with egg, place on lined hot baking sheet, and bake for 18–20 minutes until golden.
- Serve: Serve warm straight from the oven.
Recipe Tips
- Chill Before Baking: For cleaner cuts, chill rolls before slicing.
- Use Full-Fat Cream Cheese: Ensures rich flavor and proper texture.
- Don’t Overfill: Keep filling even to avoid bursting during baking.
- Freeze Unbaked: Perfect for prepping in advance and baking as needed.
- Reheat Gently: Reheat in a low oven to maintain crispiness.
What To Serve With Salmon and Dill Pickle Bites
These bites pair perfectly with a crisp white wine or sparkling water and make a great party appetizer. For a light meal, serve with a mixed green salad or cucumber ribbons with lemon dressing.
How To Store Salmon and Dill Pickle Bites
Refrigerate: Store in an airtight container for up to 3 days. Reheat in the oven before serving.
Freeze: Freeze uncooked bites in a single layer, then transfer to a bag or container. Bake from frozen at 180°C for 25–30 minutes.
Salmon and Dill Pickle Bites Nutrition Facts
- Calories: 130 (per bite)
- Total Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 8g
- Sugar: 1g
- Protein: 5g
- Sodium: 210mg
FAQs
Can I use hot-smoked salmon?
Yes, it will add a deeper, smokier flavor to the filling.
Can I make these gluten-free?
Use gluten-free puff pastry and ensure all ingredients are certified gluten-free.
Can I serve them cold?
They are best served warm for the ideal texture and flavor.
What kind of pickles should I use?
Dill pickles are recommended, but cornichons or gherkins can work in a pinch.
How do I reheat them?
Reheat at 160°C for about 10 minutes until warmed through.
Marry Berry Salmon and Dill Pickle Bites Recipe
Description
Flaky golden pastry bites filled with creamy salmon, herbs, and a tangy pickle twist—perfect for parties or light meals.
Ingredients
Instructions
- Preheat oven to 200°C and heat baking sheet.
- Mix all filling ingredients in a bowl, season well.
- Roll pastry to 30 × 40cm and cut into 3 strips.
- Spread filling along each strip, fold over, and seal.
- Cut each roll into 8 pieces, brush with egg.
- Bake 18–20 minutes until golden, serve warm.
Notes
- Can be made 3 days ahead and reheated.
- Freeze uncooked bites and bake from frozen.
- Don’t overfill to avoid bursting.
- Chill rolls for cleaner slicing.