16 oz smoked salmon
1 T butter
2/3 onion, finely chopped
1 clove garlic, minced
1/4 t. ground bay
1/4 t. fennel seed
1/2 t dijon mustard
1 T anchovy paste
1 package frozen puff pastry shees
1 egg beaten

1 c sour cream
1 t chives
1 t dried dill

thaw pastry sheets for 20 minutes and preheat oven to 400 degrees.

open up the salmon, remove and bones or skin. In a skillet, melt butter. Add onions, garlic, bay and fennel. Cook over low heat until onion is wilted. Put salmon and onion mixture in food processor bowl. Blend briefly until mixed. Add mustard, anchovy paste and lemon juice. Blend until smooth.

Unfold thawed pastry sheets. Cut each sheet into 16 2 1/2″ squares.

Place a well rounded teaspoon of the salmon mix in the center of each square. Fold pastry at opposite corners to forma triangle. Seal edges by pressing with a fork.
Brush tops with beaten egg and place on ungreased baking sheets. Bake at 400 for 12-15 minutes or until puffed and golden.

Mix sour cream with chives and dill. Serve on side.

Makes 32.