Smoked Salmon, Caviar, And Prosciutto Recipe

Cut the puff pastry sheets into circles slightly larger than your muffin cups.
Press each circle gently into the tin, this will help the pastry puff into a neat, bowl-like shape.
Bake at 400°F (200°C) for about 12–15 minutes or until crisp and golden. The layers should rise and separate slightly, forming a light, flaky cup.
Remove the shells from the tin and let them cool on a rack. If they’re warm, the filling will melt, so make sure they cool fully.
In a small bowl, whisk crème fraîche or whipped cream cheese until smooth. You can add a pinch of lemon zest or black pepper if you want a bit more flavor.
Slice the smoked salmon into long, soft ribbons. Fold each ribbon loosely so it fits naturally into the pastry cups without being packed tight.
Add the folded smoked salmon inside each cup, keeping the texture light and airy. The pastry should still be visible around the edges.
Place a small spoonful of your cream mixture on top of the salmon. This adds a smooth layer that balances the saltiness.
Top each cup with a small spoon of caviar for a clean, briny pop. Add a small ribbon of prosciutto on the side and finish with fresh herbs like dill or chives.
Serving Step
Serve these cups chilled so the pastry stays crisp and the toppings stay firm. They work beautifully as an appetizer for gatherings or as a small, refined bite.