Start by preparing the filling.In a food processor, combine the diced salmon, chopped shallot, chopped herbs, pink peppercorns, and zest. Season with salt and pepper.Blend until smooth, then add the cream cheese and blend again. Preheat your oven to 180°C (350°F).
Roll out the first sheet of puff pastry onto a baking sheet, leaving the parchment paper underneath.
Spread the filling over the pastry, leaving a 1.5 cm (½ inch) border.
Lightly moisten the edge of the pastry with a little water, then cover with the second sheet of puff pastry, pressing lightly with your fingertips.
Using a small knife, cut 20 or 22 strips of dough, being careful not to cut it completely through.If you wish, you can place an inverted glass in the center and cut each strip into four pieces. Gently roll the small strips of dough from the center outwards, making several turns.If the dough softens and warms up during shaping, feel free to place the tart in the freezer for a few moments. Brush with a beaten egg (you can add a tablespoon of milk).
Bake for 30 to 35 minutes, until the tart is golden brown.Let it cool slightly, then transfer it to a serving dish.Enjoy it by pulling on the twisted strips.
