Smoked Salmon with Dilled Cream Cheese on Puff Pastry

1 package smoked salmon
6 oz whipped cream cheese
1 sheet puff pastry
1 egg, beaten with 1 tsp water
fresh dill

You will need a tin of circle cutters, available at any restaurant supply store or kitchen shop. Use the smallest two cutters.

Cut rounds of puff pastry out of the larger of the two rounds.Put the rounds on a cookie sheet and brush with a beaten egg.

Bake at 400 degrees about 8 minutes until starting to puff.

Gently place a second cookie sheet on top of the puff pastry.

Cook 8 more minutes. This will let the puff pastry puff partially.

Let cool. Meanwhile, mix cream cheese with 1 tablespoon fresh chopped dill.

Spread cream cheese mixture on top of puff pastry.

Top with a round of the salmon, cut from the smallest round cutter.

You may garnish any way you wish. With a tiny sprig of dill on top or another herb, with several caviar eggs, or with a caper, or with a 1 inch piece of chive.

Source: Karen Musser, Rockwood, Maine