Anna Balgaranova
1 pack puff pastry dough
8 oz smoked salmon, sliced
1 c cream cheese
1 c fresh dill
1/2 c capers
The capers from a jar tend to be too salty. Soak them in fresh water for an hour. Drain the water, squeeze the capers and place on a paper towel to drain.
Heat the oven on 400° F. Unfold the dough on parchment paper. Layer the salmon slices on top. Spread the cream cheese. Sprinkle the dill and the capers. Roll the loaded dough loosely with the help of the parchment paper. Transfer it on a long enough baking sheet lined with parchment paper with the seam down. Bake for about 30 minutes until it is golden brown. Let it cool completely before slicing and serving.
Tip for baking of pastry: once it starts to brown, place on a lower rack and cover loosely with parchment paper. The bottom and the inside of the pastry needs more time to bake.