Your account is not approved for this country.


25 min
  • 200 gpuff pastry sheets
  • 200 gcurd cheese
  • 200 gsour cream
  • 1 handfulherbs
  • 1 pinchsalt and pepper
  • 1 pclemon
  • 1 sprigdill
  • 150 gsmoked salmon

shopping list

This recipe is on the shopping list for 2 .


multi-purpose blade
jug 1.0 l
Cover a baking tray with baking paper and preheat the oven to 200 °C. Cut the puff pastry into 12 equally sized pieces. Carefully score a rim in each square with a knife and prick the dough several times with a fork. Spread on the baking tray and brush with water. Bake for 8 to 10 minutes. Should the puff pastry bites bubble up, simply press them down again with a wooden spoon. As soon as the puff pastry is golden brown and crispy, take it out of the oven and let it cool down. In the meantime, prepare the herb spread. To do this, finely chop the herbs in the bamix® Processor. Then place the curd cheese, sour cream and herbs in the 1.0 l bamix® jug and purée using the bamix® multi-purpose blade. Finally, season to taste with salt and pepper. Spread the puff pastry with cream cheese. Spread the salmon evenly over the snacks and sprinkle to taste with lemon juice. Serve with a quarter slice of lemon and some dill.

Our bestsellers

To the shop