Defrost the puff pastry in the fridge overnight. Pre heat the oven to 200°c / 400°f / Gas 6.
Drain and skin the salmon and check for any pin bones with your fingers. To help with your portioning weigh up 60g of fresh salmon. This is what one portion will look like.
Take the puff pastry and cut in half lengthways. Lay the salmon down the centre of each puff pastry strip and add a little seasoning.
Beat the egg and milk together and use to brush the sides and fold over to seal it. Transfer to a non-stick baking sheet. Brush the top with egg and milk mix and make a little slash along the width of the pastry to mark where each portion will be and to allow steam to escape.
Bake in the preheated oven until golden brown ensuring the pastry is cooked on the bottom and the core temperature reaches 75ºC. You may wish to cut the portions before you bake; so that they are individual Salmon puffs. Serve with Parsley Sauce or Tomato Relish.
The finished product will look like a salmon sausage roll.