Preheat your oven to 400°F (200°C).

Unroll the thawed puff pastry on a clean, flat surface and cut into 25 even squares.

Press each puff pastry square into the pockets of a mini muffin tin to create cups.

In a mixing bowl, combine whipped chive cream cheese, chopped smoked salmon, and fresh dill. Mix thoroughly.

Spoon the smoked salmon mixture into the pastry cups, filling each just below the top.

Bake for 12-15 minutes until the pastry is golden and the filling is slightly browned.

Let the puffs cool for 5 minutes before transferring to a serving platter.