Spelt Pastry Rounds with Hot Smoked Salmon Pâté

Turn up the flavour for easy entertaining with these delightful Smoked Salmon Puffs. The classic flavour combination of creamy salmon pâté marries perfectly with the freshness of the dill and sits scrumptiously on top of a light flaky puff base. The only challenge will be not eating them all before your guests arrive!

Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 45
Skill Level: easy

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Where to buy Carême Pastry

Ingredients

1 (445g packet) Carême Spelt Butter Puff Pastry, defrosted
300g hot smoked salmon
250g cream cheese
Juice of a medium lemon
2 tbsp chopped dill fronds (+ more to serve).

Method

To prepare the bases

Preheat oven to 200℃ fan-forced (220℃ non-fan).
Unroll the thawed pastry and place onto a floured benchtop. Using a 5.5-6cm round cutter, cut disks of pastry from the dough. Re-roll the remaining pastry once and cut as many disks of dough as possible. Place disks on two lined baking sheets and place cookie cutters in the corners of each baking sheet. Top each with a second baking sheet and bake the discs for 12-15 minutes, or until golden. Remove from oven and set aside to cool completely before topping and serving.

For the topping

In a bowl, combine the hot smoked salmon, cream cheese, lemon and dill; using a fork, mix until well combined. Set aside in the refrigerator until ready to serve.
When ready to serve, add a dollop of smoked salmon mixture to the top of the pre-baked all butter rounds (either with a spoon or piping bag with large round tip) and top with a sprig of dill.