Smoked Salmon and Wasabi Cream Puffs

Ingredients:
1 pack Mini Puff Pastry
200g smoked salmon cut into strips
300g strained yoghurt or fresh cream
1 tsp wasabi paste
1 lime, zest and juice
2 tsp black sesame seed

Preparation:
Preheat oven to 180C. Lightly brush a muffin tin with melted butter and press a mini puff into each case. Cover with baking parchment and baking beans and bake for 15- 20 minutes until golden brown.  Uncover and let the puff cool. Combine the strained yoghurt with the wasabi taste and place a spoonful in the base of each puff. Top with a few strips of smoked salmon, a few drop of lime juice and a little lime zest. Sprinkle with black sesame seeds and serve.