Ingredients:
- sheet (approx. 14 oz / 400g) all-butter puff pastry, thawed
- large egg, lightly beaten with 1 tsp water (for egg wash)
- A pinch of flaky sea salt
- oz (115g) quality cold-smoked salmon, finely chopped
- oz (170g) full-fat crème fraîche
- Tbsp (30ml) fresh lemon juice
- Tbsp finely chopped fresh dill
- tsp finely grated lemon zest
- /4 tsp freshly ground black pepper
- Pinch of salt
Instructions:
- Preheat oven to 400°F (200°C). Lightly flour a clean work surface and unroll the puff pastry sheet.
- Using a 2-inch cookie cutter, cut out 24 uniform shapes from the pastry. Arrange these shapes neatly on baking sheets lined with parchment paper.
- Brush the edges of each pastry shape lightly with the egg wash. Place the trays in the refrigerator for 15 minutes to chill and firm up the pastry.
- While the pastry chills, prepare the filling: Combine the chopped salmon, crème fraîche, lemon juice, dill, zest, pepper, and salt in a small bowl. Mix gently until just combined.
- Brush the tops of the chilled pastry pieces again with the remaining egg wash and sprinkle lightly with flaky salt.
- Bake for 12–15 minutes, or until beautifully puffed and golden brown.
- Remove the pastry cases from the oven and transfer them to a wire rack to cool completely.
- Once cool, spoon or pipe a generous dollop of the salmon filling onto the centre of each pastry base. Garnish immediately with a tiny sprig of fresh dill or a sliver of reserved smoked salmon.
- Serve immediately for best texture.