1 sprig thyme
1 bay leaf
4 oz (113 g) salmon, centre cut
3 oz (85 g) smoked salmon, thinly sliced
1/2 cup (125 mL) sour cream
1/2 cup (125 mL) whipping cream
1 tbsp (15 mL) fresh dill, chopped
1 tbsp (15 mL) fresh chives, chopped
1/4 tsp (1 mL) pepper
1 pinch salt
Quick Puff Pastry Recipe
Crème Fraîche: In covered container, whisk together sour cream and whipping cream; refrigerate for 24 hours or until thickened. Add dill, chives, pepper and salt.
On lightly floured surface, roll puff pastry to 15-inch (38 cm) square about 1/8-inch (3 mm) thick. Cut into 12 squares. Place on parchment paper lined baking sheets; prick pastry all over with fork. Bake in 425°F (220°C) oven for about 12 minutes or until golden, rotating pans once. Let cool completely. Slice each square in half horizontally to make 24 squares.
Filling: Meanwhile, in shallow saucepan, bring 4 cups (1 L) water, peppercorns, thyme and bay leaf to boil. Reduce heat to medium. Add salmon; cover and simmer for about 8 minutes or until salmon flakes easily when tested with fork. Transfer to plate; let cool completely. Break into chunks.
Lay 1 of the pastry squares on work surface; dollop with Crème Fraîche. Top with some of the poached salmon and a slice of smoked salmon. Top with another square of pastry; repeat layers. Sprinkle with chives.