In a small bowl, mix the Greek yogurt with the cream cheese. Finely chop the chives and add them to the mixture. Season with a bit of black pepper and mix well.

Roll out the puff pastry and cut it into 6 strips lengthwise. Spread the cream cheese mixture onto each strip of pastry.

Cut the wild Alaskan smoked salmon into thin strips and place them on top of the pastry strips.

Fold the pastry strips over the salmon and then roll them up to form a rose shape.

Place the salmon roses into muffin molds lined with parchment paper. Bake for 30 minutes at 200°C (top and bottom heat). Halfway through, cover with aluminum foil to prevent the wild Alaskan salmon from darkening too much.