• 1 sheet of all-butter puff pastry, thawed
• 100g smoked salmon
• 5 eggs
• 1 tbsp white sesame seeds
• 1 tbsp poppy seeds
• Pinch of fleur de sel
• ⅓ cup grated sharp cheddar cheese

Optional garnishes:

• Capers
• Chopped chives
• Finely chopped shallot

1. Preheat the oven to 425°F (220°C) and place the rack in the middle position
2. Using a rolling pin, roll out the puff pastry and cut it into 4 equal squares, approximately 6 inches each.
3. With a knife, gently score a ½-inch border around each square to form a crust. Prick the centre of each square with a fork, avoiding the edges.
4. In a small bowl, beat 1 egg. Brush the entire surface of each pastry square (including the crust) with the beaten egg.
5. In another bowl, mix 1 tbsp of white sesame seeds, 1 tbsp of poppy seeds, and a pinch of fleur de sel. Sprinkle this mixture around the crust edges of the pastry squares.