Smoked salmon, creme fraiche, dill, and a shower of lemon zest. What's not to love? And it's pretty nice-looking, to boot.
Continuing the "Dan's favorite foods" theme, this appetizer is inspired by lox and cream cheese on a bagel, but uses a puff pastry base. So it's sort of a bagel, pizza, puff pastry hybrid. Which equals delicious!
All you have to do is bake a sheet of puff pastry according to the package directions (about 15 minutes at 400 degrees), then spread on a layer of creme fraiche (let the container sit out for 30 minutes or so, so it softens up) and top with smoked salmon slices, a few sprigs of dill, and the zest of one lemon. Slice it up into pretty little squares and serve while still warmish.
Don't like smoked salmon? I'd substitute prosciutto and basil, with maybe some minced, dried figs on top? Don't like creme fraiche? You could use any number of soft, spreadable cheeses, or even cream cheese in a pinch. For a vegetarian version, you could top the puff pastry with roasted mushrooms, or pickled red peppers, or sauteed greens. The charm of this recipe is that it is infinitely flexible. And edible.