Smoked Salmon Blini Puffs |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 12 |
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Ingredients:
1/3 cup(s) cr¨me fraiche |
1 1/2 teaspoon(s) grated lemon zest |
1/8 teaspoon(s) freshly ground black pepper |
1 sheet pepperidge farm puff pastry, thawed |
2 ounce(s) thinly sliced smoked salmon, cut into 12 pieces |
12 sprig(s) fresh dill |
3 teaspoon(s) black caviar, tobiko or salmon roe |
Directions:
1. • Heat the oven to 400°F. Stir the crème fraiche, lemon zest and black pepper in a small bowl.
2. • 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.
3. • Bake for 12 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet for 10 minutes.
4. • Spoon 2 teaspoons crème fraiche mixture on each pastry. Top each with 1 piece salmon and 1 sprig dill. Top with the caviar, if desired.
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