Delicious Salmon and Camembert Sunflower For your Holiday’s Dinners

If your holiday dinners need a burst of flavor and flair, the Salmon and Camembert Sunflower is your answer. This savory dish combines buttery puff pastry, creamy Camembert, and the rich umami of salmon into a dish that looks as stunning as it tastes. Imagine tearing into a golden, cheesy sunflower centerpiece that guests can’t stop pulling apart. It’s perfect as an appetizer, a unique side dish, or even a main course for your holiday celebrations.

What Is the Salmon and Camembert Sunflower?  

The star ingredient is a round of creamy Camembert encased in puff pastry, surrounded by ribbons of salmon and flavored with a ricotta-pesto mixture. Once baked, the dish takes on a radiant sunflower shape, making it as much a feast for the eyes as it is for the palate.

This dish draws inspiration from classic baked Brie recipes but elevates the presentation and flavor by incorporating salmon and pesto. It’s a surefire way to impress your guests with minimal effort. Plus, its interactive “tear-and-share” design makes it a hit at gatherings.

Pro Tips for the Best Salmon and Camembert Sunflower  

• Keep the pastry cold to ensure it puffs beautifully in the oven.
• Ensure you go for high-quality salmon. Opt for smoked or fresh salmon for a richer flavor profile.
• Customize the pesto. Experiment with basil, sun-dried tomato, or even arugula pesto.
• Cut the pastry evenly for uniform, tearable pieces.
• Seal the edges well to prevent cheese leakage by pinching the pastry edges tightly.
• Brush with egg wash to ensures a shiny, golden crust.
• Add some toppings thoughtfully. A sprinkle of sesame seeds or herbs can add visual appeal and flavor.
• For the ultimate gooey cheese experience, time it to serve fresh from the oven.

Can I Use Brie instead of Camembert?  

Brie and Camembert are quite similar in texture and flavor, so they can be used interchangeably in this recipe. Brie tends to have a slightly milder and buttery flavor compared to the earthy, mushroomy notes of Camembert. If your guests prefer a more subtle cheese taste, Brie might be the better choice. On the other hand, if you want a cheese with a bit more depth, stick with Camembert. No matter which you choose, the result will be a rich, melty centerpiece perfect for dipping the puff pastry petals into!

What Kind of Salmon Should I Use?  

The choice of salmon depends on the flavor profile you’re aiming for. Smoked salmon is ideal if you want a bold, slightly salty, and smoky taste that complements the creamy Camembert. Fresh salmon works well if you prefer a milder, more delicate flavor. Simply cook or poach the salmon before adding it to the pastry.

Can I Freeze the Dish?  

While you can technically freeze the assembled, unbaked sunflower, it’s not recommended for the best results. Freezing can affect the texture of both the puff pastry and the Camembert. The pastry may lose its crispness, becoming soggy after reheating, and the cheese may not melt as smoothly.

What if I Don’t Have Pesto?  

No pesto? No problem! You can easily substitute with other flavorful spreads or mixtures. Try garlic butter which is a mix of softened butter with minced garlic and a sprinkle of herbs like parsley or thyme. This will add a rich, savory kick to the dish. Or use herbed cream cheese, which is blended cream cheese with chopped fresh herbs such as dill, chives, or basil for a creamy, herbaceous alternative.

What’s the Best Way to Serve This Dish?  

This dish is designed for sharing, making it perfect for festive gatherings. Once baked, place the Salmon and Camembert Sunflower on a large serving plate or wooden board. Cut a small circle in the top of the pastry to reveal the molten Camembert inside. Provide a cheese knife or small tongs for dipping ease and let your guests tear off the golden, flaky petals to dip into the creamy cheese center.

How Do I Prevent the Pastry from Getting Soggy?  

A soggy pastry can take away from the magic of this dish, but a few simple tricks can help you avoid it. You can use a paper towel to remove excess moisture from the salmon before layering it on the pastry.  Also, don’t overfill, just stick to the recommended amounts of ricotta-pesto mixture and salmon to prevent excess moisture.

How to Store Leftovers

To store any leftovers of this sunflower-shaped Brie, wrap it tightly in plastic wrap or place it in an airtight container to keep it fresh. Store it in the refrigerator for up to 2 days. When reheating, do so gently in the oven at a low temperature to prevent the puff pastry from becoming soggy while ensuring the cheese is melted again. Avoid microwaving to preserve its texture.

How to Make Salmon and Camembert Sunflower

Step 1. Mix 150g of ricotta with 2-3 tablespoons of pesto to form a smooth and creamy mixture.

Step 2. Roll out the first sheet of puff pastry and spread the ricotta-pesto mixture evenly over the surface.

Step 3. Place the Camembert in the center of the pastry.

Step 4. Arrange the salmon slices around the Camembert, covering the exposed pastry.

Step 5. Lay the second sheet of puff pastry over the top. Trim any excess and seal the edges around the cheese.

Step 6. Make four initial cuts from the outer edge toward the cheese, then divide each section into smaller strips for even petals.

Step 7. Take two strips, twist them outward, and pinch the ends together to form petals. Repeat until complete.

Step 8. Brush with egg yolk, before baking. You can sprinkle with sesame seeds to add extra flavor.

Step 9. Bake in a preheated oven at 190°C (375°F) for 25 minutes until golden.

Step 10. Once baked, cut a circle in the top of the pastry over the Camembert to reveal the melted cheese. Tear, dip, and savor!