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Smoked Salmon Canapés with Lemon, Horseradish and Dill

Source of Recipe


From "Puff: 50 Flaky, Crunchy, Delicious, Appetizers, Entrées, and Desserts Made with Puff Pastry" by Martha Holmberg



List of Ingredients



• 4 ounces hot-smoked salmon, skin removed, and broken into very small flakes
  
• 1 cup crème fraîche 
  
• 2½ Tbsp prepared horseradish, plus more to taste
  
• 1 Tbsp chopped fresh dill, plus 25 tiny sprigs for garnish
  
• 2½ tsp finely grated lemon zest
  
• ¼ tsp kosher salt
  
• 1/8 tsp freshly ground pepper
  
• 1 sheet (about 9 ounces) frozen puff pastry, thawed
  
• About 1½ tablespoons capers, for garnish
  






Instructions



1. Put the salmon into a small bowl and gently stir together with the crème fraîche, horseradish, chopped dill, lemon zest, salt and pepper. Chill for at least 30 minutes and up to an hour to allow the flavors to blend and the texture to firm up. The longer the filling sits, however, the milder the horseradish flavor becomes so taste and add more if needed.
   
   
2. Heat the oven to 400° F.
   Lay the pastry sheet on a lightly floured counter and roll just to smooth it out into a 10-inch square. Using a 2-inch cutter, stamp out 25 rounds of puff pastry. Arrange the rounds on a baking sheet, and bake in the hot oven until rich golden brown, about 20 minutes. Transfer to a rack to cool. Using your index finger, lightly press down the center of the puffed disks to create a well in the center.
   
   
3. Put the chilled salmon mixture in a pastry bag fitted with a large plain tip or in a heavy-duty zip-top bag with about ½-inch snipped off one corner. Pipe the filling into each puff. Garnish each top with a few capers and a small sprig of dill. Serve immediately.
   
   Makes 25 canapés.