1. Begin by preparing your ingredients and ensure the cold smoked salmon is chilled and the egg is ready for use in an egg wash.

2. Roll out the gluten-free pastry dough to a thickness of about 1/8 inch or 3 mm.

3. Place the cold smoked salmon in the center of the dough, leaving a border of about 1/2 inch or 1 cm around it.

4. Brush the edges of the dough with the egg wash.

5. Fold the dough over the salmon, gently press to seal the edges.

6. Use a cookie cutter or knife to cut out a heart shape from the excess dough.

7. Position the pastry-wrapped salmon on a baking sheet lined with parchment paper.

8. Bake in a preheated oven at 375°F or 190°C for 15-20 minutes, until the pastry turns golden brown.

9. Serve warm with your favorite dipping sauce.