Salmon Puffs with Shredded Dubliner Cheese
These light, airy appetizers provide a burst of flavor with each bite-sized portion. Sharp, tangy Dubliner Cheese provides a decidedly Irish flavor to this easy dish.
1 sheet puff pastry, thawed
1 cup shredded Kerrygold Dubliner Cheese
Freshly ground pepper to taste
1/2 cup creme fraiche
1 (4-ounce) package very thinly sliced smoked salmon
Tiny fresh dill sprigs
Heat oven to 400° F. Line two baking sheets with parchment paper. Roll puff pastry into a 14-x-14-inch square on a lightly floured board. Sprinkle evenly with Kerrygold Dubliner Cheese and pepper and cover with wax paper; press firmly into dough with a rolling pin. Cut dough into six equal strips vertically and five equal strips horizontally to make 30 pieces and place on baking sheets. Bake 8 to 10 minutes or until golden. Cool completely. (May be prepared a day ahead and stored airtight.) Spread equal dabs of creme fraiche on each puff. Top each with a small folded piece of salmon and dill sprigs.
Makes 30 appetizers.