10 Servings
Ingredients
320g
sheet puff pastry
1
egg, beaten
1
tbsp poppy seeds
5
tbsp cream cheese
100g
smoked salmon
small
bunch chives, snipped
Methods
1.Unroll
the pastry and brush one side all over with the beaten egg. Sprinkle
over the poppy seeds, then flip over the pastry. Spread the cream
cheese over the pastry and top with the smoked salmon, then scatter
over the chives. With one of the longer sides facing you, mark a line
roughly down the centre, but don’t cut all the way through. Tightly
roll each end in towards the middle until you reach the centre. Slice
into 1cm-thick pieces and place, cut-side up, on a baking tray lined
with baking parchment. Chill until ready to bake, or freeze for up to
2 months.
2.Heat
oven to 200C/180C fan/gas 6. Bake for 20-25 mins until puffed up and
golden brown (if baking from frozen, cook for an extra 5 mins). Leave
to cool on a wire rack before packing for your picnic.
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