- 1 (9.5 ounce) package Pepperidge Farm® Mini Puff Pastry Shells
- 1/3 cup chopped smoked salmon
- 4 ounces cream cheese, softened
- 2 teaspoons horseradish
- 3 tablespoons minced chives
- 1 dash hot pepper sauce
- Grated zest of 1 lemon
- Bake, cool and remove the “tops” of the pastry shells according to the package directions.
- Stir the salmon, cream cheese, horseradish, 2 tablespoons chives, hot pepper sauce and lemon zest in a medium bowl.
- Spoon about 1 teaspoon salmon mixture into each pastry shell. Sprinkle with the remaining chives.