Smoked Salmon Blini Puffs

Photo: psfreeman

These caterer-style appetizers are so easy to make. Simple and sophisticated...it just doesn't get any better. Recipe by Gail Simmons from Campbell's Kitchen.

Yield: 12 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Thaw: 40 Minutes
Cool: 10 Minutes


Ingredients

  • 1/3 cup(s) crème fraiche
  • 1 1/2 teaspoon(s) grated lemon zest
  • 1/8 teaspoon(s) freshly ground black pepper
  • 1 sheet Pepperidge Farm Puff Pastry, thawed
  • 2 ounce(s) thinly sliced smoked salmon, cut into 12 pieces
  • 12 sprig(s) fresh dill
  • 3 teaspoon(s) black caviar, tobiko or salmon roe

Preparation

  1. • Heat the oven to 400°F. Stir the crème fraiche, lemon zest and black pepper in a small bowl.
  2. • 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.
  3. • Bake for 12 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet for 10 minutes.
  4. • Spoon 2 teaspoons crème fraiche mixture on each pastry. Top each with 1 piece salmon and 1 sprig dill. Top with the caviar, if desired.
April 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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