Smoked Salmon Blini Puffs
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Smoked Salmon Blini Puffs

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Serves: 6

Ingredients & Directions

  • 0.333 cup crème fraîche
  • 1.5 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 each of a 4-ounce package thinly sliced smoked salmon, cut into 12 pieces
  • 12 sprigs fresh dill weed
  • 3 teaspoons black caviar, tobiko or salmon roe (optional)

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.