1. Prepare the filling

In a bowl, mix the cream cheese, cream (if using), chives, dill, and a grind of pepper.

2. Assemble the spirals

Roll out the puff pastry on the baking paper.

Spread the cheese mixture evenly over the surface.

Distribute the smoked salmon slices evenly.

Roll the dough lengthwise into a long log.

Place the log in the freezer for 15–20 minutes (optional, but this helps with slicing).

Then cut into slices approximately 1.5 cm thick.