2. Roll the pastry out on a floured surface so that it is a little wider than the salmon, and the salmon can be completely rolled in the pastry.
3. For the mousse, mix the cream cheese, smoked salmon, tarragon and lime zest together in a bowl. Season, to taste, with salt and freshly ground black pepper.
4. Place the pastry so the longest side is facing you. Spread the salmon mousse evenly over the half of the pastry closest to you. Place the salmon on top of the mousse.
5. Roll the salmon up in the pastry, leaving a slight overlap of 3cm/1¾in. Brush this with beaten egg and seal. Trim the ends of the pastry so they are flush with the salmon.
6. Brush the outside of the pastry with beaten egg and transfer to the oven to bake for 20 minutes, or until golden-brown and the fish is cooked through.
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