Smoked salmon & poppy seed palmiers

Directions

1. 1
   Unroll the pastry and brush one side all over with the beaten egg.
2. 2
   Sprinkle over the poppy seeds, then flip over the pastry.
3. 3
   Spread the cream cheese over the pastry and top with the smoked salmon, then scatter over the chives. With one of the longer sides facing you, mark a line roughly down the centre, but dont cut all the way through. Tightly roll each end in towards the middle until you reach the centre. Slice into 1cm-thick pieces and place, cut-side up, on a baking tray lined with baking parchment. Chill until ready to bake, or freeze for up to 2 months.
4. 4
   Heat oven to 200C/180C fan/gas
5. 5
   Bake for 20-25 mins until puffed up and golden brown (if baking from frozen, cook for an extra 5 mins). Leave to cool on a wire rack before packing for your picnic.