These caterer-style appetizers are so easy to make. Simple yet sophisticated...it just doesn't get any better than this!
cost per recipe: $12.21
The price is determined by the national average.
cup crème fraîche
teaspoons grated lemon zest
teaspoon freshly ground black pepper
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
each of a 4-ounce package thinly sliced smoked salmon, cut into 12 pieces
sprigs fresh dill weed
teaspoons black caviar, tobiko or salmon roe (optional)
Heat the oven to 400°F. Stir the crème fraîche, lemon zest and black pepper in a small bowl.
Unfold the pastry sheet on a lightly floured surface. Using a round cutter, cut the pastry sheet into 12 (2-inch) circles. Place the pastry circles onto a baking sheet. Prick the pastry circles thoroughly with a fork.
Bake for 12 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet for 10 minutes.
Spoon 2 teaspoons crème fraîche mixture on each pastry. Top each with 1 piece salmon and 1 sprig dill. Top with the caviar, if desired.
Recipe Note: Customize the recipe by cutting the pastry into shapes other than circles. Try stars or hearts- just make sure that the cutter measures about 2 inches across.