Sun Valley Smoked Salmon and Asparagus Puffs

These delightful puffs are made with flaky crescent roll dough, filled with a creamy blend of smoked salmon, tangy cream cheese, and zesty herbs, then wrapped around tender asparagus. Baked to golden perfection, these bite-sized appetizers are elegant yet simple—perfect for gatherings or a fancy snack.

Ingredients You’ll Need (makes about 16 puffs, serves 8–10)

    •    Hot-smoked salmon – 3 oz

    •    Whipped cream cheese, room temperature – ¼ cup

    •    Mayonnaise – 2 tbsp

    •    Lemon zest – 1½ tsp

    •    Fresh dill, roughly chopped – 1 tsp

    •    Hot sauce – ½ tsp

    •    Smoked paprika – ¼ tsp

    •    Chives, roughly chopped – 2½ tsp (plus extra for garnish)

    •    Kosher salt and freshly ground black pepper – to taste

    •    All-purpose flour – for dusting

    •    Refrigerated crescent roll dough – two 8 oz can (16 triangles)

    •    Asparagus spears, trimmed and cut into ~2-inch pieces – 4–5 medium spears

    •    Egg – 1 large (for egg wash)

Quick Step-by-Step

    1.    Prep: Preheat your oven to 375 °F and line two baking sheets with parchment paper.

    2.    Make the filling: In a food processor, blend the smoked salmon, cream cheese, mayo, lemon zest, dill, hot sauce, smoked paprika, and 1½ tsp of chives until smooth. Season with salt and pepper to taste.

    3.    Prepare the dough: Lightly dust a work surface with flour. Unroll the crescent dough and separate into 8 triangles, then slice each in half lengthwise to form 16 thinner triangles.

    4.    Assemble: Spread about 1½ tsp of the salmon mixture onto each triangle, starting at the wide end and working toward the tip. Place a piece of asparagus near the wide edge, then roll the dough up toward the tip. Place each puff on the baking sheet with the tip tucked underneath.

    5.    Finish & bake: Whisk the egg with ½ tsp of water and brush the puffs with the egg wash. Sprinkle with the remaining chives. Bake for 15–18 minutes, or until golden brown.