Anything with puff pastry and smoked salmon has to be called gourmet!!

Ingredients:

• 1 medium onion, minced
  
• 3 Tbs butter
  
• 1 ¾ lbs cream cheese
  
• 1/3 c half and half
  
• ½ c Gruyère cheese, shredded
  
• 1/2 tsp pepper
  
• 4 eggs
  
• ½ lb smoked salmon, finely chopped
  
• 1 pkg puff pastry (2 sheets)

Directions:

1. Saute onions in butter until tender, not browned
2. Combine cream cheese and half and half. Cream until smooth.
3. Add onion, cheese, pepper. Mix well.
4. Add eggs, one at a time beating slowly just until incorporated.
5. Stir in salmon.
6. Cut each sheet of puff pastry in half lengthwise
7. Fold all edges up 3/8 inch to make a rim. Pinch to seal.
8. Divide mixture between the four crusts and bake at 350° for 30 minutes or
9. until center is set.
10. Chill 2 hours.
11. Cut each pastry in half lengthwise and then into 1 inch strips.

Serve on tray.

Serves: 64 pieces

Source: Bless the Cook, St Thomas Episcopal Church, Sun Valley, Idaho

Comments: The original recipe had a walnut crust, but had no quantities for walnuts, cheese or butter! It then baked the cheesecake in a spring form pan.  The puff pastry is my substitute.