Creamed Eggs with Smoked Salmon in Puff Pastry

This was one of our most favourite recipes selected by our guests during the 12 years we operated our Bed and Breakfast. This really is good. More than that…Scrumptuous!

  • 4 puff pastry shells
  • 8 large eggs
  • 2 tbsp. butter
  • 4-6 tbsp. chopped salmon (or ham if you prefer)
  • 2 tbsp. each of red and green bell peppers
    2 tbsp. sour cream

Hollandaise sauce mix (yes, you can cheat here)
parsley for garnish

Bake shells are directed on the package. Cool and prepare for serving.
Beat eggs until light and fluffy. In a fry pan, melt butter and add salmon and peppers. Saute until barely limp.

Add eggs, cooking and stirring until almost done. Add sour cream and stir. Do not let eggs dry out, so remove them while still creamy (but cooked). Spoon mixture into each pastry shell allowing some of the mixture to flow over the sides onto the plate.

Cover with 2-3 tbsp. of sauce and sprinkle with a little of the parsley. Serve this with fresh fruit and say: Damn I did this. Well?

I told you it was good.


  • You can also change out the salmon for trout. It would be a softer flavour.

Leave a Reply

Your email address will not be published. Required fields are marked *