Preheat your oven to 400°.

Spread out each thawed puff pastry sheet on your work area and cut 2" circles from the sheets. Place the cirlces onto a lined baking sheet. Brush the puff pastry rounds with beaten egg and bake for 15-18 minutes, or until golden brown. Remove from the oven and set aside to cool.

Meanwhile, In a food processor, combine the goat cheese, cream cheese, smoked salmon, lemon juice, dill and salt and pepper. Process the mixture until smooth then spoon it into a piping bag or large zip-lock bag with the corner cut off.

Store the salmon mixture in the refrigerator until ready to use. Pipe a heaping dollop of salmon and goat cheese mixture on each puff pastry round. Garnish with a tiny sprig of dill and serve immediately.