Begin by thawing your puff pastry according to package instructions, ensuring it's cold but pliable for easy handling. Lightly flour your work surface and roll out the pastry to a thickness of about ¼ inch, creating a rectangle.

In a mixing bowl, soften the goat cheese using a fork, making it creamy and easy to spread. Add in your chopped fresh herbs and lemon zest, blending well to combine the flavors.

Spread the cheese mixture evenly over the rolled-out pastry, leaving a small border around the edges. Layer the smoked salmon on top of the cheese, then fold or roll the pastry to enclose the filling.

Press the edges of the pastry together firmly to seal in the filling. Brush the top and edges with a beaten egg for a beautiful glaze.

Preheat your oven to 400°F (200°C). Place the assembled pastry on a parchment-lined baking sheet and bake for 15-20 minutes until golden-brown.

Remove from the oven, let cool slightly, garnish with fresh herbs, and serve with lemon wedges.