If using frozen puff pastry, cut sheets into 3-inch squares and bake. When done, separate into two “crackers”. 
Cut the smoked salmon into thin strips and roll into a spiral for crackers, and into strips if you are using the puff pastry.  
Combine 1 cup crème Fraiche, 1 tbsp lemon juice and 2 tbsp finely chopped capers.  Mix well and put 1 heaping teaspoon on to each cracker.  Garnish with chopped parsley or chives.
Delicious with all rosés, such as Domaine Modat Petit ModatAmour, from organic Syrah-Grenache grapes