Smoked Salmon Pillows with Old Bay Aioli

Old Bay Aioli:

• 1 tsp Dijon mustard
• 1 tbsp Old Bay seasoning
• 1 tsp lemon juice, freshly squeezed
• ¾ c mayonnaise

Smoked Salmon Pillows:

• 4 oz smoked salmon, diced
• 4 oz cream cheese, at room temperature
• 5 oz goat cheese, at room temperature
• 1 ½ tbsp capers, drained
• 1 tbsp dried dill
• 1 tsp dried tarragon
• Kosher salt and pepper, to taste
• 1 pkg puff pastry sheets, thawed
• 1 large egg, beaten for egg wash

In a small bowl, add mustard, Old Bay, lemon juice and mayonnaise and whisk to combine. Chill until ready to serve.

Preheat oven to 425°F. Combine salmon, cream cheese, goat cheese, capers, dill and tarragon with an electric mixer; on medium speed for 1 minute. Season with salt and pepper to taste.

Place thawed puff pastry sheets on a lightly floured surface and roll out to 1/2 the thickness. On one sheet of pastry, place about 8 dollops (2 tbsp each dollop) of smoked salmon mixture. Brush egg wash around each dollop, then lay another pastry sheet on top, making 8 pockets. Cut into 8 squares, then repeat entire process using remaining 4 pastry sheets.

Transfer squares to a greased baking sheet and brush tops with egg wash; bake in preheated oven for 16 minutes. Serve warm with Old Bay Aioli.