Place puff pastry slices next to each other and defrost at room temperature. Grate cheese. Wash the dill, shake dry and chop the flags. Season crème fraîche with salt and pepper
Place 2 puff pastry slices on top of each other and roll out rectangularly (approx. 21 x 24 cm). Cut the dough in half crosswise. First spread 2 halves of the dough thinly with crème fraîche, then cover with salmon. Leave approx. 0.5 cm free at the edge. Sprinkle with cheese and dill. Place other halves of the dough on top and press the edges together firmly.
Heat the waffle iron (approx. 12 x 21 cm; 2 waffles) and spread a thin layer of fat on them. Bake dough sandwiches one after the other for about 10 minutes until golden brown. Halve the waffles and serve warm