Smoked Salmon Canapés

Ingredients

• 2.5 tablespoons brined capers chopped
• 0.5 teaspoon coarse kosher salt 
• 0.7 cup crème fraîche 
• 1 large egg plus 1 egg yolk 
• 2.5 cups flour all-purpose plus more for rolling
• 3 tbsp ice water 
• 5 oz salmon smoked
• 0.8 cup butter unsalted

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• wax paper

Directions

1. Cut butter into 1/2-in. cubes and freeze in a single layer until very cold, 10 to 20 minutes. In a food processor, whirl flour and salt until blended.
2. Add butter and pulse on and off just until bits of butter are about the size of peas. In a small bowl, lightly beat egg and yolk with 3 tbsp. ice water.
3. Add egg mixture, about half at a time, and pulse just until evenly moistened and holding together (you may need to add 1 more tbsp. ice water as you're pulsing).
4. Flatten the dough into 2 rough squares, each about 6 in. wide. Wrap squares in wax paper. Chill until cold, at least 1 hour and up to 3 days.
5. Preheat oven to 35
6. Remove dough from refrigerator and let stand 5 minutes. Unwrap and, on a lightly floured surface, roll dough halves into 1/8-in.-thick squares, 10 to 11 in. each.
7. Transfer each square to a rimmed baking sheet and prick all over with a fork.
8. Bake until medium brown, 25 to 35 minutes. Cool on pan, about 30 minutes.
9. Spread with crme frache, dividing evenly, and top with smoked salmon and capers.
10. Cut into 2-in. squares.