Puff pastry croissant with herb cream and salmon

I think it's a fantastic appetizer for when you have a fish dinner. 
Start by unrolling the round puff pastry. Spread some herb cream on top and then lay the salmon slices on top. With the help of a pizza cutter, cut the dough into eight parts and then begin to roll each slice individually starting from the outside, means from the widest part.

Place the croissants on a baking tray and then brush them all with the yolk of a lightly beaten egg. If you want, you can add flavor by sprinkling some poppy seeds on top. Bake at 180°C(356°F) for 20 minutes. They can be served both hot and cold.

Buon Aperitivo!!