Salmon in Puff Pastry

[mos]

Salmon in Puff Pastry
14 oz slightly defrosted puff pastry
1 large egg, lightly beaten
4 0zsmoked salmon, cut into small dice
1 cucumber, seeded and cut into small dice
1/2 small red onion, cut into small dice
1 tbs drained/rinsed small capers, finely chopped
1 tbs finely chopped fresh dill
1 tbs fresh lime juice
2 tbs sour cream, for garnish
Preheat the oven to 400 degrees. Line two baking sheets with parchment paper or silicone liners.
Open the folded puff pastry dough and smooth/roll out any cracks. Use the larger cookie cutter or template to create 8 dough rounds.

Arrange the rounds of dough on the baking sheets, spacing them at least an inch apart. Use the smaller cookie cutter to cut rounds inside the larger rounds, leaving them in place. As the pastry bake, vertical “walls” will form.

Gather scraps and reroll as needed. Brush the dough with the egg. Bake (one baking sheet at a time) for about 12 minutes or until golden brown and puffed.

Cool completely.
Combine the smoked salmon, cucumber, red onion, capers, dill and lime juice in a mixing bowl. Toss gently to incorporate.
Gently flatten the interior rounds, then divide the smoked salmon mixture among them. Garnish each with a small dollop of sour cream.

Serve right away.

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