Kerrygold
 
 

Salmon Puffs - Appetizers & Sides

Recipe Photo
  • 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

Heat oven to 400°F. Line two baking sheets with parchment paper. Roll puff pastry into a 14- X 14-inch square on a lightly floured board. Sprinkle evenly with cheese and pepper and cover with wax 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 each with a small folded piece of salmon and dill sprigs. Makes 30 appetizers.

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