Roll out the puff pastry and spread with cream cheese. Layer the smoked Wild Alaska sockeye salmon on top.

Sprinkle with chopped chives and dill.

Roll the pastry into a log, then slice it lengthwise. Twist the two halves into a braid and shape into a circle.

Brush the dough with beaten egg and bake at 200 °C for about 20 minutes, until golden.

Once browned and crisp, it’s ready to serve. You can also make it in an air fryer.