Smoked Salmon & Poppy Seed Palmiers Recipe

Preheat your oven to 200°C (400°F).

Roll out the puff pastry sheet into a rectangle.

Lay the smoked salmon evenly on top of the puff pastry.

Sprinkle the poppy seeds over the smoked salmon.

Season with salt and pepper.

Starting from one of the long sides, roll the puff pastry tightly into a log.

Cut the log into slices about 1 cm thick.

Place the slices onto a baking sheet lined with parchment paper.

Brush each slice with the beaten egg.

Bake in the preheated oven for 10-12 minutes, or until golden brown and puffed.