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- 56 grams (2 ounces) cream cheese
- 1/2 tablespoon honey
- 2 teaspoons fresh lemon juice (for cream cheese filling)
- 2 teaspoons chopped fresh dill, divided
- 140 gram (5 ounce) salmon steak, skin removed
- 3 teaspoons lemon juice for salmon (optional)
- small pinch of sea salt
- 1 sheet puff pastry dough
- 1 egg
- 2 teaspoons water
- Preheat oven to 200c (400F.)
- Combine the cream cheese, honey, one teaspoon dill, and one teaspoon lemon juice in a small bowl. It will take a few minutes to combine everything well. Add the other one teaspoon of lemon juice, stir well again, and set aside.
- Slice salmon steak into 12 thin slices. Arrange salmon slices on a large flat plate, sprinkle remaining dill, three teaspoons of lemon juice (optional), and small pinch of sea salt over salmon slices.
- Cut pastry dough into 12 squares. Evenly distribute the cream cheese onto the pastry squares. Top each with one slice of salmon.
- In a small bowl combine egg and water.
- Fold one corner of the pastry square over the salmon, brush with egg wash. Fold opposite corner over the first fold, brush with egg wash to seal.
- Bake 18-20 minutes or until salmon and pastry dough are fully cooked.
