• Heat the oven to 400°F. Stir the crème fraiche, 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 fraiche mixture on each pastry. Top each with 1 piece salmon and 1 sprig dill. Top with the caviar, if desired.
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