Salmon Rolls

This is a yummy appetizer and it's easy to prepare!

I was thinking as I prepared this entry that when it comes to oven temperature I am never very exact. I think this started when I arrived in Europe and had to make vague conversions from Fahrenheit to Celsius. My general method of oven-cooking is to turn the dial to around 200 degrees Celsius, put in my dish, give it 10 minutes and then peek. I then adjust the oven according to how my dish is cooking. Another trick I learned was how to let a dish stay warm, cook a little extra, while having the oven off. Maybe it's like an art form that each cook needs to figure out. Maybe it just takes patience and practice. Either way, I apologize for not being more exact in my recipes for cooking temperatures or times.

Ingredients:
Pâte feuilletée ( puff pastry dough )
smoked salmon
Crème fraîche
chives

Unroll the puff pastry so it lays flat. Add thin slices of smoked salmon to top the lower half of your pastry. Start with the lower half and begin to roll the pastry with the salmon inside. Cut slices of this roll about 1/2 inch thick. The middle slices will be the prettiest, but the outer slices will still cook up and be delicious! Bake on a cookie sheet, lined with parchment paper, for about 12 minutes at 200 degrees Celsius.