Instructions: Place the cream cheese, watercress or spinach, lemon zest and juice, garlic and black pepper into a food blender and blend until smooth and creamy.

Lay the pastry sheets out to approx. 45cm x 7.5cm and press the ends together.

Cut the salmon into long strips and arrange in the centre of the pastry.

Spread over the cream cheese filling, brush the edges with beaten egg then roll up as for a very long sausage roll.

Place onto a lightly greased baking tray, curl around to form a circle

(make sure the seam is on the bottom). Press the ends together, then brush with beaten egg.

Decorate with holly leaves and berries cut from surplus pastry.

Brush with egg again, then bake on 200 C for 25-30 minutes until golden.

Serve cooled.

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