Heat oven to 400 degrees.
In a food processor puree all of the ingredients (except the puff pastry) until smooth.
Roll out the chilled puff pastry on a floured work surface and cut the puff pastry into equal sized squares per these instructions. Spoon the the smoked salmon mixture onto the pastry, following the previously linked video instructions, and seal accordingly
Place the filled and sealed pastries on parchment lined baking sheets. Place into the oven and bake for 15 minutes or until golden brown.
Remove from the oven and place the pastries on a cooling rack. Let cool for about 5 minutes. Serve warm with horseradish dipping sauce (see notes for recipe).