Prick the flat puff pastry sheet all over with a fork. Cut into 25 even squares.
Press the squares into the sections of a mini muffin tin. I used a cocktail muddler to help me press the pastry down into the cups. You will only be using 24 of the pieces since most standard mini muffin tins have 24 sections. Set aside.
In a medium-sized bowl, add the cream cheese, smoked salmon and dill.
Stir together until combined.
Evenly distribute the filling among the 24 sections.
Bake for 12-15 minutes until golden brown and the cream cheese starts to brown slightly. Let cool for 5 minutes in the tin.
Place on a serving platter, garnish with more dill if desired.
These can be stored in the refrigerator for up to 3 days, to reheat crisp up in a toaster oven.
You can substitute the salmon for crab or shrimp if you like.
Regular cream cheese can be used in place of the chive flavored cream cheese.
Make sure the puff pastry is defrosted before trying to cut and place in muffin tin.
You can easily double this recipe to serve larger crowds.