Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper.
On a floured surface, roll out the puff pastry about 1/8 inch thick.
Cut out six 4-inch rounds.
Prick the Pounds with a fork and place on
the lined baking sheet. Brush the rounds lightly with 2 tablespoons of
the melted butter and season lightly with salt and pepper.
Cover with a second sheet of parchment
paper and place a second baking sheet on top. Weight down the top with
a pie pan filled with dried beans or pie weights.
Bake the puff pastry until it is golden
brown, about 20 minutes.
Remove the weights, the top baking sheet,
and the top parchment, and transfer the pastries to a rack to cool.
While the puff pastry is baking, melt the
remaining 6 tablespoon of butter in a saute pan.
Add in the onion and cook for about 10
Drain the onion in a sieve placed over a
bowl and let the onion cool to room temperature.
With a spatula, gently fold in the cooled
onion. Season to taste with salt and pepper and set aside for 10 to 15
minutes to allow the flavors to meld.
Pour peanut oil to a depth of 2 inches in
a small saucepan and heat to 350 degrees F.
Add the shallots and fry until golden
brown, 2 to 3 minutes. Watch carefully, as they are quick to burn.
Using a metal slotted spoon or sieve,
transfer to 4 thicknesses of paper towel to drain.
Sprinkle lightly with salt and pepper.
This has to be done right out of the oil to get the best result.
Place a puff pastry round in the center
of each of 6 plates.
With a spoon, nicely mound about 1/2 cup
of the sour cream on each pastry.
Cover with the smoked salmon, and top
with the fried shallots and chervil.