1 sheet puff pastry, thawed
4 ounces cream cheese, softened
1/3 pound sliced smoked salmon
1 Tbsp. of fresh lemon juice
1 Tbsp of fresh dill, chopped
Preheat oven to 375°F
Unfold puff pastry sheet on a baking sheet lined with parchment paper.
Spread cream cheese over pastry going all the way to the edge.
Arrange salmon slices, in one layer over the cream cheese. Sprinkle dill, lemon juice, and black pepper evenly over salmon.
With the long edge of the dough facing you, roll the puff pastry sheet as tightly as possible, wrap in parchment paper and refrigerate for 10 minutes.
Remove roll from fridge and from parchment paper.
Using a sharp knife, slice the roll into 16-18 even pieces.
Arrange pieces on a baking sheet lined with parchment paper.
Bake for 15 minutes. Rotate pan and cook another 10 minutes or until pastry is golden brown. Serve immediately.