Description
A recipe for Salmon Puffs

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
Heat oven to 400°F. Line two baking sheets with parchment paper. Roll puff pastry into 14- x 14-inch square on lightly floured board. Sprinkle evenly with cheese and pepper and cover with waxed paper; press firmly into dough with a rolling pin. Cut dough into six equal strips vertically and five equal strips horizontally to make 30 pieces and place on baking sheets. 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. Top with salmon and dill sprigs.

Nutrition
no information available

Serves
Makes 30 appetizers.

Variations
no information available