Salmon Sun or Tarte Soleil au Saumon fumé

When I bought the cooking magazine issue in France "Without Meat" I thought OK, 70 recipes purely vegetarian.
I was wrong. The last few recipes are for the pescaterian people. All recipes are with salmon. The Salmon Sun caught my eye and I was intrigued by the perfect photo.

Now after preparing it - it was a blast taste wise - I know that with our store bought puff pastry, no one would ever reach that stage of perfectness. But preparing puff pastry at home is too time consuming and I am not participating in the GBBO.

recipe for 2:
1 round puff pastry
4 tbsp creme fraiche
125 g smoked salmon
1 tbsp dill
2 tbsp chives
pepper
1 beaten egg
white and black sesame seeds

Preheat the oven 220 C.
Spread the round puff pastry on a baking sheet. Put a glass in the centre.
Spread the creme fraiche around, but leave 1/2 inch free on the outside.
Sprinkle with fine cut dill and chives and season with pepper.

Use a sharp knife and cut 4, then 8  and then 16 strips from the glass to the edge.
Cut the smoked salmon into fine strips and use some tweezers to place them on the pastry.
Work fast, the puff pastry gets bad to handle the warmer it gets.

Now take 2 strips and twirl them together. Do that until you have 8 sunbeams.
Beat the egg and brush the pastry and the middle.
Sprinkle with black and white sesame seeds.

Bake for 18 min.