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2 four inch rounds puff pastry.
1/4 cup 35% whip cream.
Fresh lemon juice to taste.
Salt and pepper to taste.
1 tablespoon minced chives
6-8 ounces sliced smoked salmon
1 preheat oven to 375, bake puff pastry until golden brown and the sides are crisp, about 15 minutes. Remove and cool to room temperature.
2 whip cream in a deep bowl until firm, gently stir in lemon juice, s&p, and chives.
3 spread a thin layer of cream over each pastry, arrange salmon slices on top slightly overlapping. Place pastry on plate and spoon a dollop of cream on the side. Garnish with caviar, capers or gremolata.
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 cromptt
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