Smoked Salmon Canapes with Lemon, Horseradish, and Dill

By chelyc13

Ingredients

• 4 oz hot smoked salmon, skin removed and broken into very small flakes
• 1 cup creme fraiche
• 2 1/2 tblsp prepared horseradish, plus more to taste
• 1 tblsp chopped fresh dill, plus more for garnish
• 2 1/2 teas finely grated lemon zest
• 1/4 teas kosher salt
• 1/8 teas freshly ground pepper
• 1 sheet frozen puff pastry thawed
• Capers for garnish

Details

Servings 25

Preparation

Step 1

1. Put the salmon into a small bowl and gently stir together with the creme fraiche, horseradish, chopped dill, lemon zest, salt, and pepper. Chill for at elast 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 milkder the horseradish falvor becoems, so taste and add more if needed.

2. Heat the oven to 400. Lay the pastry sheet on a lightly floured counter, and roll just to smooth it out inot a 10 inch square. using a 2 inch cutter, stamp out about 25 round of puff pastry. Attange the rounds on a baking sheet, and bake in the hot oven until rich golden brown, about 20 mintues. 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 1/2 inch snipped off one corner. Pipe the filling into each puff. Garnish each top with a few capers and small sprig of dill. Serve immediately.