Salmon Puffs

courtesy of: Baileys Irish Cream/Irish Dairy Board

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 14- x 14-inch square on lightly floured board. Sprinkle evenly with cheese and pepper and cover with waxed 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 with salmon and dill sprigs. Makes 30 appetizers.

Courtesy of Family Features