Rounds of puff pastry are topped with a mixture of smoked salmon, cream cheese, chives and lemon juice and baked until puffy and golden brown.
1 package frozen puff pastry sheets
4 ounces smoked salmon, flaked
1 (8-ounce) package cream cheese, softened
2 tablespoons snipped chives
1 1/2 teaspoons lemon juice
- Cut twelve 2-inch rounds of dough from one pastry sheet; place in greased muffin cups. (Freeze remaining pastry sheet for later use.)
- Top dough rounds with flaked salmon.
- Mix cream cheese, chives and lemon juice until creamy. Top salmon with about 1 tablespoon of cream cheese mixture or pipe cream cheese over salmon, if desired.
- Bake in a preheated oven at 375°F (190°C) for 15 to 18 minutes.
- Serve warm.
Makes 12 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.