Smoked Salmon Macarons

Why You’ll Love This Recipe

I like that these macarons surprise people, since they expect something sweet but get a delicious savory bite instead. The creamy filling with smoked salmon feels indulgent, yet the dill and capers brighten everything up. I find them perfect for parties, brunches, or any occasion where I want to serve something elegant and unexpected.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Smoked salmon. Use your favorite brand.
Cheese. I use Philadelphia cream cheese in this recipe.
Butter. Unsalted butter was used in this recipe.
Smoked paprika powder.
Chopped fresh dill.
Chopped capers.

Directions

1. I prepare macaron shells as usual, using my favorite basic recipe. I let them cool completely before filling.
2. In a bowl, I beat the cream cheese and unsalted butter together until smooth and fluffy.
3. I fold in the smoked salmon, chopped dill, chopped capers, and a pinch of smoked paprika.
4. I taste the mixture and adjust seasoning if needed.
5. I spoon or pipe the filling onto one macaron shell, then top with another to make a sandwich.
6. I chill the macarons for at least an hour before serving, so the flavors meld beautifully.

Servings and Timing

This recipe makes about 20–24 filled macarons, depending on shell size. I usually spend around 30 minutes preparing the filling, plus the time it takes to bake and cool the shells (about 1.5–2 hours total, including resting and chilling).

Variations

Sometimes I add a squeeze of lemon juice or zest to the filling for extra brightness. I also like swapping the smoked salmon for trout or mackerel for a slightly different flavor. For more heat, I add a tiny pinch of cayenne along with the paprika.

Storage/Reheating

I store the filled macarons in an airtight container in the fridge for up to 2 days. I don’t reheat them, since they are best served cold. If I want to make them ahead, I bake the shells in advance and freeze them, then thaw and fill them closer to serving time.

FAQs

Can I use hot smoked salmon instead of cold smoked?

Yes, but I prefer cold smoked for its silky texture. Hot smoked works too and gives a bolder flavor.

Do I need to chop the smoked salmon finely?

Yes, I chop it finely so it blends smoothly with the cream cheese filling.

Can I make the macaron shells savory instead of sweet?

Yes, I sometimes reduce the sugar in the shells slightly, but I usually keep them as they are for balance.

What’s the best way to pipe the filling?

I use a piping bag for neatness, but a spoon works fine if I’m making them quickly.

Can I freeze filled smoked salmon macarons?

I don’t recommend freezing them once filled, since the salmon and cream cheese don’t thaw well.

How far ahead can I make these?

I make them the day before serving so the flavors blend, but I don’t go beyond 2 days.

What herbs besides dill work well in the filling?

I sometimes use chives or parsley when I want a change.

Can I make the filling lighter?

Yes, I swap part of the cream cheese for Greek yogurt to cut the richness.

Do I need to rest the macarons after filling?

Yes, I chill them for at least an hour so the shells soften slightly and the flavors combine.

Are these suitable for brunch?

Definitely, I find them perfect for brunch tables, paired with champagne or a light sparkling wine.

Conclusion

I enjoy how these Smoked Salmon Macarons transform a sweet classic into a savory, elegant appetizer. They look beautiful, taste unique, and always surprise guests in the best way. When I want something refined and different, this is one recipe I love to bring out.

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