Ingredients:1/2 cup thinly sliced red onion3 tablespoons red wine vinegar1 frozen puff pastry sheet (9 to 14 ounces) thawed1 cup sour cream4 to 6 ounces sliced smoked salmon1 to 2 Persian or regular cucumbers, thinly sliced1 tablespoon capers, drainedFresh dill to garnish Method of Preparation: Heat the oven to 425 degrees. In a small bowI, toss onion with vinegar. Set aside, tossing occasionally, until ready to serve. Line a sheet pan with parchment and lay the pastry on top. With a fork, vigorously poke the pastry, deeply, from edge to edge. This will help it to remain flaky but not puffy (eliminating the potential for air pockets), so the toppings may be easily layered on later. Place the sheet pan on the middle rack and bake the pastry until golden and flaky, 17 to 20 minutes. (It will rise slightly, but should deflate. If it doesn’t, gently poke a hole and press down lightly on any air pockets). Let cool completely. When pastry is cool, spread sour cream over the surface like sauce on a pizza. Top with the salmon, cucumber, capers, dill and drained pickled onion. Cut into squares to serve. Enjoy! ...read more read less