Prep: Preheat oven to 400. Line 2 baking sheets with parchment paper. Let the puff pastry thaw. 

• Roll out the thawed puff pastry on a lightly floured surface from the center until 1/2 inch wider on all sides. Whisk egg, water and 1 Tbsp dill. Brush onto rolled pastry. 

• Using 1 1/2 inch round cutter, cut pastry into circles, and transfer to prepared baking sheet. Bake until golden, about 15 minutes. Remove from oven and cool. Before it cools completely, split each one into a top and bottom piece. Repeat process with your second pastry sheet. 

• Combine cream cheese, capers, 2 Tbsp of dill and lemon zest until well blended. Flake salmon, and gently stir into cheese mixture. Try to avoid breaking the salmon into tiny pieces. 

• Transfer into a piping bag, or a resealable bag. Snip the corner of the bag to form a 1/2 inch opening. Squeeze a mound (about 1 tsp) onto the bottoms of the pastry and cover with the top.