Salmon Flowers with Herbed Cream Cheese
1 sheet ready rolled puff pastry
18 slices smoked salmon
18 drained capers
Herbed Cream Cheese
60g packaged cream cheese, softened
300g carton sour cream
1 tablespoon lemon juice
2 teaspoons chopped fresh dill
Method for Herbed Cream Cheese
Beat cream cheese in a small bowl with an electric mixer until soft. Gradually beat in sour cream. Beat until slightly thickened, stir in juice and dill.
Cut pastry into 6 portions each 6cm x 12cm. Place on oven tray. Bake in hot oven for 8 minutes or until golden brown. Cool, and make flowers by gathering the edges of the slices of the smoked salmon together. Place on serving plates, garnish with caper in the centre of each flower. Serve with pastry rectangles and herbed cream cheese.