Cut the puff pastry into 3x3 inch squares, then in half into triangles.
Roll up a piece of pastrami smoked salmon at the tip of one side of the puff pastry. Roll it up like you would a croissant, but make sure some of the salmon hangs out the edges.
Brush with egg/water mixture, and sprinkle celery seed on top.
Bake for 25-30 minutes, or until the puff pastry is puffed up, and golden brown.
Remove from tray and let cool slightly before eating.
Serve with mustard on the side, for dipping.
Trade pigs for pastrami in this appetizer that combines our award-winning Pastrami smoked salmon with flaky puff pastry. Packed with protein and rich in omega-3 fatty acids, this play on pigs in a blanket packs a nutritious punch!