Step 1

Roll the pastry as thin as a coin and set it aside. Now add butter, dill leaves, and roughly chopped basil into a large bowl.

Step 2

Zest a lemon over them, add salt and pepper and mix them well until combined into herb butter.

Step 3

Pat the salmon dry and rub salt and pepper all over it. Spread herb butter on one side of the salmon fillet.

Step 4

Spread the mustard evenly over one side of another fillet. Place that fillet on with the mustard-seasoned side down over the first salmon.

Step 5

Put this salmon in the center of the pastry and brush egg on the surrounding pastry.

Step 6

Now, trim the excess pastry and fold it into a neat salmon parcel. Carefully turn it over to have the seam underneath.

Step 7

Place it on a baking tray. Brush a beaten egg all over it and score it lightly in a cross-hatched pattern.

Step 8

Season it with salt and pepper. Cover it and keep it in the refrigerator for about 15 minutes.

Step 9

Bake this salmon parcel for about 25 minutes in a preheated oven (400 F) until the pastry is golden brown and crispy.

Step 10

Let it rest for 5 minutes and then cut the slices and serve with hollandaise sauce, potatoes, or minted peas.