1. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. Place the salmon fillet on the prepared baking sheet. In a bowl, mix together the chopped smoked salmon, crumbled goat cheese, and lemon zest. Spread this mixture evenly over the top of the salmon fillet.

3. Roll out the thawed puff pastry on a lightly floured surface until it's large enough to cover the salmon. Gently place it over the salmon, pressing lightly to adhere. Tuck the edges under the salmon.

4. Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and the pastry is golden brown and crisp.

5. While the salmon is baking, make the hollandaise sauce. In a small saucepan, melt the butter over low heat. Add the lemon juice and water, whisking until smooth. Remove from the heat.

6. In a separate bowl, whisk the egg yolks. Slowly pour the hot butter mixture into the yolks, whisking constantly, until fully blended and smooth. Season with salt and white pepper to taste. Keep warm.

7. When the salmon is done, let it rest for 5 minutes before serving. Serve the salmon on a platter, drizzled with the hollandaise sauce, and accompanied by the sugar snap peas and cherry tomatoes. Garnish with additional lemon zest and fresh dill, if desired.