Roll out the pastry and using a 7.5cm/3" star shaped cutter line 30 mini muffin/petit four tins (or use a plain cutter if preferred).
Beat together the eggs and crème fraiche, season lightly with pepper and a little snipped dill. Divide salmon chunks between cases, top with 1tsp of the crème fraiche and bake for 12 - 15 minutes until the pastry is golden and custard puffed and set. Allow to cool.
Top each tartlet with 1 tsp of soured cream, a curl of smoked salmon and a sprig of dill.