Recipe: Smoked Salmon Puffs

I was put in charge of appetizers for Easter. Fortunately, the visiting guests had brought a big smoked salmon in a wood box from Washington and there was a box of puff pastry in the freezer. Here are the instructions:

Smoked Salmon Puffs (for 12 guests)

1 package of puff pastry (filo dough would probably work even better)
1 container of whipped cream cheese
10 ounces of really good smoked salmon
Bunch of fresh dill
Pepper, onion salt and paprika to taste.

Thaw the puff pastry and cut into small rectangles. Fold the pieces into a mini muffin pan. Or if you don’t have one, use foil to make a regular muffin tin smaller as I did. Bake at 400 degrees for 20 minutes or until evenly brown. Use the back of a knife to open up a hole the middle of the pastries when still warm. Mix the cream cheese with about 1/2 cup of chopped dill and spices to taste. Fill the puffs with a dollop of the cream cheese mix. Top with smoked salmon and dill sprigs. Best if served while the pastry is still warm, but not a must.