Unroll the puff pastry on a surface and cut out five triangles with a base of 8-10 cm. This will leave two half triangles, which you can then slightly overlap by brushing one side with water to create a sixth triangle of the same size. Repeat this process with the second roll of puff pastry.

Stuff each triangle with a piece of salmon and some sweet Gorgonzola.

Starting from the base, roll the puff pastry onto itself to give it the shape of a croissant, making sure the ends are well closed.

Transfer the croissants to a baking tray lined with baking paper, spacing them slightly apart.

Beat the egg yolk and milk together, then brush each croissant.

Garnish with sesame seeds. Bake in a preheated convection oven at 190°C (375°F) for 15 minutes.

Once they are golden brown, remove the croissants from the oven and let them cool before serving.

2 rolls of rectangular puff pastry
120 g Smoked salmon
150 g Igor’s sweet Gorgonzola
1 egg yolk
Milk
Sesame seeds