Salmon Puffs

• 1 sheet puff pastry, thawed
• 1 cup shredded Kerrygold Ivernia 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 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.