Megan's Salmon Puffs
8 ounces of smoked salmon
16 ounces of whipped cream cheese
2 sheets of puff pastry (1 box)
Thaw puff pastry in refrigerator overnight. Cut up puff pastry into 1 inch squares. Lay onto a cookie sheet and bake at 400 for 15-20 minutes or until golden brown (note- this is for Pepperage farm puff pastry... if you go with another brand just follow their instructions on the box). Let cool.
Meanwhile in a food processor whip the salmon and cream cheese until very smooth- you want as close to a mousse texture as possible, though it will be heavier. Scoop the salmon mixture into a pastry bag with a wide pastry tip (the wider the better to prevent clogging, you can use any kind of style tip... in the photo I used a basic circle, but a star or a flower would be very pretty!)
As soon as the pastry puffs have cooled "frost" the pastry puffs with the salmon dip, add a small sprig of fresh dill as a garnish and voila! You have an easy and elegant appetizer! not to mention these aren't too horrible on the waist line if you eat them in moderation!
It looks really ugly... but It feels much better. Thanks everyone for the kind words yesterday!! :)