A fabulous nibble for an aperativo, best eaten still slightly warm.
Parmesan cheese lends itself incredibly well in case Comte is difficult to get.
Preheat the oven to 180 C (fan assisted oven).
Roll out the puff pastry on a floured surface to a thickness of around 2-3 mm.
Brush the puff pastry with the egg yolk and neatly lay the smoked salmon on top.
Sprinkle all over with almost the entire quantity of the grated cheese and season with some black pepper.
Cut with a sharp knife into strips, 2 cm wide.
Form the pastry straws by holding both ends of each pastry strip and then twisting them in the opposite direction.
Arrange the pastry strips on a baking tray (laid with baking parchment) about 2 cm apart.
Sprinkle with the remaining cheese and bake for about 12 minutes, or until golden.