1 sheet ready-rolled pastry
1 large avocado
2 teaspoons sweet chillie sauce
2 teaspoons lime juice
125g sliced smoked salmon, shredded thinly
2 baby brown onions sliced thinly
24 drained capers
fresh dill sprigs

Cut a 16x24cm rectangle from pastry, cut evenly into 4cm squares. Place squares on oiled oven trays, prick lightly with a fork and bake in hot oven about 8 minutes or until puffed and browned well. Cool puffs on wire rack.
Mash avocado, sauce and juice in small bowl with fork until smooth. Spoon avocado mixture into piping bag fitted with a small fluted tube, pipe small rosettes of mixture onto puffs. Top with salmon, onion rings, capers and dill.