Ingredients:
150g Paysan Breton whipped cream cheese with garlic and herbs
1 sheet of ready rolled puff pastry
Smoked salmon
1 egg yolk
Poppy seeds

1. Pre-heat the oven to 180°C. Roll out the puff pastry and spread it with the cream cheese, leaving a 1 cm gap around the edges. Arrange the slices of smoked salmon on top.
2. Roll up the pastry as tightly as possible, making sure it is sealed properly. Cut into  5-10mm slices – approximately 12 equal slices .  Brush it all over with egg yolk and sprinkle with poppy seeds.
3. Place the pinwheels on a baking tray covered with greaseproof paper. Bake for 15 to 20 minutes.