Recipe
Ingredients
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1/3 cup crème fraîche
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1 1/2 teaspoon grated lemon zest
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1/7 teaspoon freshly ground black pepper
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1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
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1 each of a 4-ounce package thinly sliced smoked salmon, cut into 12 pieces
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12 sprigs fresh dill weed
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3 teaspoons black caviar, tobiko or salmon roe (optional)
Directions
Heat the oven to 400°F. Stir the crème fraîche, 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 fraîche mixture on each pastry. Top each with 1 piece salmon and 1 sprig dill. Top with the caviar, if desired.
Recipe Note: Customize the recipe by cutting the pastry into shapes other than circles. Try stars or hearts- just make sure that the cutter measures about 2 inches across.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
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