Rainbow Smoked Salmon Salad In Puff Pastry

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1 tablespoon capers (optional garnish)

8 canned asparagus spears (use green asparagus spears cut to 4-in length or cooked fresh asparagus cut to 4-in length)

1 tablespoon lemon juice

1 tablespoon Dijon mustard

1 carrot (sliced in 1/4 in coins & cooked crisp-tender to tender, your pref)

1/2 white onion (halved again & thinly sliced, may use boiler or pearl size thinly sliced in rings)

6 ounces smoked salmon (finely shaved slices)

1/2 tablespoon dried parsley flakes (optional garnish)

1 sheet puff pastry (thawed)

1/4 teaspoon dried dill

2 eggs (hard-boiled, halved & sliced)

6 ounces cream cheese (softened)

16 fresh grape tomatoes (sliced)

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