Neven's Smoked Salmon, Crab and Cream Cheese Galettes

1. Heat the oven to 180°C (350°F/Gas Mark 4). 
2. Unroll the pastry and cut out four 12cm diameter circles using a small plate.
3. Put the circles on a large non-stick baking sheet lined with parchment paper.
4. Using a 9cm pastry cutter place the cutter onto the centre of the pastry circles and gently press down to create an imprint. Be careful not to cut through the pastry. Glaze the border with the beaten egg yolk, then sprinkle it with seeds.
5. Using a fork, prick the centre circle 5-6 times to create indents.
6. Bake for 15-18 minutes or until puffed up, golden and cooked through.
7. Gently push down the centre circles of the galettes to create a cavity. Set aside and leave to cool. 
8. Mix the cream cheese, crème fraîche, crab, lemon zest and juice, chopped herbs, pickled cucumber and pickled red onion and season well.
9. Divide the mixture between the pastry cases then carefully spread out.
10. Arrange the salmon on top and scatter over the capers and extra dill fronds.
11. Serve with dress salad leaves on the side.

For The Pickled Cucumber & Red Onion

1. Mix the white wine vinegar, caster sugar, star anise and pink peppercorns in a bowl or a Kilner jar.
2. Add in the diced cucumber and red onion and allow to pickle for a minimum of 3 hours or overnight allows the flavours to develop further.