Preheat the oven to 350°F / 180°C. Place the salmon fillets on a lightly oiled baking sheet. Drizzle with a little more olive oil and season with salt and black pepper. Bake for 17 minutes, or until the salmon is cooked to your liking. Let it cool slightly, then flake it into small pieces.
While the salmon bakes, cut the puff pastry into small rounds using a cookie cutter or biscuit cutter. Place them on a parchment-lined baking sheet. Lightly press a smaller circle into the center of each round without cutting all the way through. Brush the tops with egg wash.
Bake the puff pastry rounds for about 15 minutes, or until puffed and lightly golden. Once baked, gently press the center of each pastry down with the back of a spoon to create a little cup.
In a skillet over medium-high heat, melt the butter. Add the chopped shallot and cook for about 5 minutes, or until softened. Add the garlic and spinach, then cook for another 3 minutes, until the spinach wilts.
Lower the heat. Stir in the cream cheese, fresh dill, lemon zest, lemon juice, salt, and black pepper. Mix until creamy and well combined. Taste and adjust the seasoning if needed.
Spoon the creamy spinach filling into the center of each puff pastry cup. Top with flaky baked salmon, then finish with chopped fresh chives.
Serve warm or at room temperature. Enjoy these as an elegant party appetizer, holiday canapé, or bite-sized brunch dish.
