Let the puff pastry sheet thaw overnight in the refrigerator.

Preheat the oven to 200°C/400°F and place a rack in the center of the oven.

Unroll the sheet on a greaseproof paper and spread the smoked salmon over half of the puff pastry sheet.

Fold the other half over the smoked salmon and seal the edges (as illustrated in the picture), creating a rectangular dough.

Using a pizza wheel, or a sharp knife, divide the rectangle into equal triangles.

Transfer the salmon triangles to a baking sheet lined with parchment paper, leaving space between each puff.

Prick the puffs all over with a fork, to prevent themfrom puffing too high.

Bake in the oven until pastry is golden brown and puffed. Serve warm or at room temperature with a goat cheese or cream cheese mixed with capers. Enjoy!