1. Mix all ingredients except salmon to make the filling.

2. Spread out the puff pastry and make cut-outs with a small cookie cutter (1-inch). Stack two discs together and brush with the beaten egg and bake the puff pastry shells for 15 minutes at 400°F(200°C) until puffed and golden, keep an eye on the oven. Allow to cool for a couple of minutes then cut the shells horizontally to make the sandwiches halves.

3. In the meantime, cut strips of smoked salmon, put a dollop of cream cheese filling and make a small roll.

4. Spread a spoonful of cream mixture over a shell half. Top with a salmon roll, then the top puffed shell. Secure the mini sandwich with a toothpick.

Note: Assemble these right before serving because the puff pastry will get soggy if you try to make the night or morning before. Enjoy with champagne!