Instructions: Prepare Dressing - Mix together natural yoghurt, prepared tomatoes and diced cucumber, zest and juice of 1 lemon and season well with a little salt and freshly milled black pepper. Set aside until required.

Roll out pastry until approximately 1 cm thick and cut into long strips.

Lightly grease baking cones. Starting at the tip of each cone carefully wrap each pastry strip around an individual cone, overlapping it slightly. Slightly dampen the edge of the pastry and seal it to the cone.

Bake in a moderate oven (gas mark 5) for 15 minutes (approximately).

Melt the butter over a bain-marie (double saucepan of boiling water).

Pour the eggs into the butter then add the smoked salmon lemon zest and chives and season with salt and freshly ground black pepper.

Stir with a wooden spoon until the mixture becomes thick and creamy.

Gradually add the cream and remove from the heat. Check and adjust the seasoning if necessary.

Fill two puff pastry cones with scrambled eggs and smoked salmon mixture, and a little extra around cones. Place a little of the dressing mixture, chopped tomatoes and chopped cucumbers around each plate, garnish with a slice of lemon and fresh herbs and serve immediately.

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