Smoked Salmon, Lemon & Caper Palmiers

No 2 in our series of recipes from our friends at Yorkshire Rapeseed Oil – these are smoked salmon palmiers, which may sound fancy but are actually really simple to make. They’re made with YRO’s Yorkshire Mayonnaise with Lemon, which is absolutely divine!

Serves 30

Staal products in this recipe

cold smoked salmon on bread

Cold Smoked Salmon Slices

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1 sheet ready rolled puff pastry (ours was 375g)
200g Staal Smokehouse Cold Smoked Salmon Slices
4 heaped tsps Yorkshire Mayonnaise with Lemon
2 tbsp capers, drained and chopped
1 egg, beaten, for glazing


1. Preheat your oven to 220C / 200C Fan / Gas Mark 7.

2. Line a baking tray with baking paper. Lay the pastry out on a lightly floured surface and cut in half lengthways.

3. Using a pastry brush spread a layer of the Lemon Mayonnaise over each piece of pastry. Sprinkle over the capers and top with a layer of the salmon slices.

4. For both pastry sheets, fold the long outer edges of each piece of pastry so they meet in the centre, taking care to enclose all of the toppings. Then fold in half length ways again to create the heart shape of palmiers.

5. Using a sharp knife or a sharp pair of kitchen scissors, cut each pastry roll into slices about 1.5cm thick. Place on your lined baking trays, brush with a little of the beaten egg, and cook in the oven for about 12-15 minutes until the palmiers are crisp and golden.

6. Remove from the oven and place the palmiers on a wire rack to cool. We love to serve them slightly warm!

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About Staal Smokehouse

In 2007, my wife Georgina and I made the move from the south of England to Georgina’s family farm in East Yorkshire, with a view to setting up a small cottage industry ‘The Dream’ was to set up a business that encompassed our passion for food whilst adding diversity to the existing farming

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