Cream Cheese Danish with Lox

In the bowl of a stand mixer fitted with a paddle attachment, combine 8 oz cream cheese, 2 tbsp everything bagel seasoning, and sliced scallions. Beat on medium speed until well combined, about 5 minutes.

Cut a piece of parchment into a 9 ½ x12″ rectangle. Lay defrosted puff pastry onto parchment. Spread cream cheese mixture lengthwise down the middle of the dough in a 3-inch wide band. Cut salmon into 2″ wide strips and arrange on top of the cream cheese mixture.

Using a sharp knife or scissors, cut ½-inch wide strips at an angle into both sides of the dough. Alternate pulling strips of dough from each side over the filling to form a braid.

Using the parchment as a sling, carefully transfer danish to a Suvie pan. Insert pan into the bottom of Suvie. Hold the Tap to Scan tag to the logo on the appliance, rotating the pan halfway through cooking.

After the cook, remove the pan from Suvie and allow to cool for 10 minutes. Cut into slices with a serrated knife and serve, sprinkling with extra scallions.