Preheat your oven to 400°F (200°C) and grease a mini muffin tin.

Roll out cold puff pastry on a floured surface to about a quarter-inch thick and prick its surface with a fork.

Cut the pastry into 25 squares and press them gently into the muffin tin cups.

In a bowl, combine whipped chive cream cheese, chopped cold-smoked salmon, and dill; mix until creamy.

Spoon the filling into each pastry cup, mounding slightly above the edges.

Bake in the oven for 12-15 minutes until golden brown and slightly puffed.

Remove from the oven and let cool for about 5 minutes before transferring to a serving platter; garnish with dill if desired.