Ingredients 150gr Smoked salmon slices 2 tbsp crème frâiche 150gr Cream Cheese with garlic and fine herbs Cucumber finely sliced packet of ready rolled puff pastry (rectangular) 1 egg rocket or lettuce to garnish

Method

Cut the pastry into 6 rectangles approx 6cm x 14cm
Place the rectangles on a baking tray lined with baking parchment allowing space between each
Brush with an eggwash and bake according to the instructions on the packet
When cool, slice each in half horizontally
Mix the Cheese and Crème frâiche to a smooth paste
Layer salmon, cucumber and the cheesy paste onto 4 pastry rectangles
Place another rectangle on top and repeat the layering and top with a 3rd rectangle
Serve with the salad garnish