Heat oven to 400° F. Line two baking sheets with parchment paper. Roll puff pastry into a 14-x-14-inch square on a lightly floured board. Sprinkle evenly with Kerrygold Dubliner® Cheese and pepper and cover with wax paper; press firmly into dough with a rolling pin. Cut dough into six equal strips vertically and five equal strips horizontally to make 30 pieces and place on baking sheets. Bake 8 to 10 minutes or until golden. Cool completely. (May be prepared a day ahead and stored airtight.) Spread equal dabs of creme fraiche on each puff. Top each with a small folded piece of salmon and dill sprigs.