Salmon en CrouteIngredients
500 g Block of Puff Pastry or Ready to Roll
15ml/ 1 tbsp. Wholegrain Mustard
2 Large Whole Salmon Fillets or 8 Small Fillets
Maldon’s Sea Salt
Freshly Ground Black Pepper
113-142 g / 4-5 oz Butter Softened
Small Bunch of Fresh Dill
Small Bunch of Fresh Basil
Grated zest of 1 Lemon
1 Egg Separated

Preheat oven 190ºC, 375ºF, Gas 5
Roll out pastry evenly on a lightly floured board and cut in two rectangles
Place on a lined baking tray
Place the butter and herbs in the food processor with lemon rind and seasoning. Blitz for a few seconds to make a paste
Dry salmon with kitchen paper and place one fillet on the pastry, spread with herb butter
Spread wholegrain mustard on the other fillet and sandwich the two fillets together.
Brush edge of pastry with egg wash and top with the second piece of pastry
Seal the edges and decorate the top by lightly cutting a design on the pastry (not through!)
Brush with beaten egg white, sprinkle with a little salt
Bake in a preheated oven for approx. 40 minutes

* If wished use tarragon and watercress or pesto

Salmon is an excellent source of Omega 3 fats, of cancer fighting selenium and of Vitamin B12, which helps protect against heart disease and from anaemia