1. Preheat the oven to 400°F (200°C).

2. In a large mixing bowl, combine softened butter, cream cheese, and diced smoked salmon. Mix until the ingredients are well combined.

3. Add crème fraiche to the mixture gradually, beating until smooth. Then add sambal oelek, salt, and black pepper, mixing well.

4. Roll out the puff pastry on a lightly floured surface to a large rectangle about 1/4 inch (6 mm) thick.

5. Evenly spread the cream cheese mixture over the center of the pastry, leaving a 1-inch (2.5 cm) border around the edges.

6. Sprinkle chopped fresh dill, pesto, and chives over the cream cheese mixture.

7. Tightly roll up the pastry, starting from the long side. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

8. Slice the roll into 1-inch (2.5 cm) thick rounds and place them on a baking sheet lined with parchment paper, leaving about 1 inch (2.5 cm) of space between each round.

9. Bake the pastry in the preheated oven for 20-25 minutes, or until golden brown.

10. Serve the pastry warm or at room temperature, garnished with additional fresh herbs if desired.