Salmon tartlets

Ingredients for 24 servings:

• 250 g cream cheese
• 1 ½ tbsp coarse-grained mustard
• 2 tsp mustard (Dijon)
• 2 tbsp lemon juice
• 2 tbsp dill, fresh, finely chopped
• 6 sheets of puff pastry, rolled out
• 300 g smoked salmon, cut into thin strips
• 2 tbsp capers, small, drained
• Dill, for garnishing

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Preheat oven to 210°C. Line a baking sheet with parchment paper. Mix the cream cheese, mustard, lemon juice, and dill in a bowl, cover, and refrigerate. Using a fluted cutter, cut out 4 9.5 cm circles from each puff pastry sheet and place on the baking sheets. Pierce the puff pastry circles several times. Cover and refrigerate for 10 minutes. Bake the puff pastry circles in batches for 7 minutes each, remove them from the oven, and lightly press the center of each tartlet with a spoon. Bake for another 5 minutes, until the pastry is golden brown. Let cool, then spoon some of the cream cheese mixture onto each tartlet, leaving a 1 cm border. Spread the salmon on top and garnish with capers and dill.