Thaw: 40 minutes
Prep: 20 minutes
Bake: 12 minutes
Cool: 10 minutes
Makes: 12 pieces
1/3 cup crème fraiche
1 1/2 teaspoons grated lemon zest
1/8 teaspoon freshly ground black pepper
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/2 of a 4-ounce package thinly sliced smoked salmon, cut into 12 pieces
12 sprigs fresh dill
3 teaspoons black caviar, tobiko or salmon roe (optional)
- Heat the oven to 400°F. Stir the crème fraiche, lemon zest and black pepper in a small bowl.
- Unfold the pastry sheet on a lightly floured surface. Using a round cutter, cut the pastry sheet into 12 (2-inch) circles. Place the pastry circles onto a baking sheet. Prick the pastry circles thoroughly with a fork.
- Bake for 12 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet for 10 minutes.
- Spoon 2 teaspoons crème fraiche mixture on each pastry. Top each with 1 piece salmon and 1 sprig dill. Top with the caviar, if desired.