Smoked Salmon and Cream Cheese Christmas Tree

a) In a medium bowl, combine the cream cheese, salmon, three quarters of the chives, a pinch of lemon zest (add more if you prefer) and the milk (see pantry for amount).

b) Mix well until combined and season to taste with pepper.

a) Unroll the puff pastry (keeping it on its baking paper).

b) Lay the pastry vertically, then make a diagonal cut from the centre of the top edge to the bottom left corner, and repeat to the right corner to create 1 large and 2 small triangles.

c) Arrange the 2 smaller triangles on a lined baking tray together to make one big triangle. The second longest sides should be touching.

a) Spread the smoked salmon mixture onto the newly formed pastry triangle on the tray, then place the remaining large pastry triangle on top of the filling.

b) Gently press down the pastry to secure the fillings.

c) Leaving a 2-3cm section down the centre of the triangle, cut horizontal lines up both sides of the triangle, approximately 2cm apart. These are your tree branches!

a) Twist each branch 1-2 times, then brush the top with a little bit of oil.

b) Pop the tree onto the middle shelf of your oven until puffed and golden, 45-50 mins.