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    Two sheets of puff pastry
    One side of skinless
    Lemon pepper seasoning
    One container tofutti
    cream cheese
    Half a cup freshly chopped
    Quarter cup capers


    This is such an easy, elegant recipe. I served it as an
    appetizer when we had company for Shabbat and
    everyone loved it. It would also be great for a dairy
    Lay one sheet of pu pastry on a parchment lined
    baking sheet. Place your salmon on top and season
    liberally with lemon pepper. In small bowl, combine
    softened cream cheese with dill and capers. Smear
    that on top of the salmon. Place the second sheet of
    puff pastry on top and cut off the excess. Store the top
    of the puff pastry and brush with an egg wash. Bake in
    a 375° oven for 30 minutes until golden brown. I kept
    the recipe pareve by using tofutti cream cheese, but if
    you’re making it for dairy feel free to use regular
    cream cheese