Salmon Puffs

on

Serves 
Makes 30 appetizers


Source 


Ingredients
  • 1 sheet puff pastry, thawed
  • 1 cup shredded Kerrygold Ivernia Cheese
  • Freshly ground pepper to taste
  • 1/2 cup creme fraiche
  • 1 (4-ounce) package very thinly sliced smoked salmon
  • Tiny fresh dill sprigs

Preparation 
    1. Heat oven to 400°F. Line two baking sheets with parchment paper.
    2. Roll puff pastry into 14- x 14-inch square on lightly floured board.
    3. Sprinkle evenly with cheese and pepper and cover with waxed paper; press firmly into dough with a rolling pin.
    4. Cut dough into six equal strips vertically and five equal strips horizontally to make 30 pieces and place on baking sheets.
    5. Bake 8 to 10 minutes or until golden. Cool completely. (May be prepared a day ahead and stored airtight.) Spread equal dabs of creme fraiche on each puff.
    6. Top with salmon and dill sprigs.

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