Salmon Pastry Recipe - Great British Chefs

Step 1

Put the fennel and coriander seeds in a small, dry frying panand toast over medium heat until fragrant. Crush in a spicegrinder or using a pestle and mortar then add to the rock saltand chopped dill stalks and stir. Coat the salmon pieces in thesalt mixture, cover and refrigerate for 30 minutes

Step 2

Rinse the salt off the salmon pieces under cold running waterthen pat them dry with kitchen paper

Step 3

Mix the cream cheese, chopped dill fronds, lemon zest,gherkin and capers together in a bowl with a pinch each of saltand pepper

Step 4

Preheat an oven to 210°C/190°C fan/gas mark 7 and line a bakingtray with baking parchment

Step 5

Lay 4 of the pastry rectangles on the lined baking tray. Dividethe cream cheese mix into 4 and place a spoonful in the centreof each piece of pastry. Smooth it out, leaving a 1cm borderaround the edges of the pastry. Brush the borders of eachpastry piece with the beaten egg

Step 6

Place a piece of salmon on top of the cream cheese mix,flipping the skinny end of the salmon under the fillet so that itfits well in the rectangle

Step 7

Take the remaining 4 pastry rectangles out of the fridge andplace them on top of the salmon pieces. Using the side of yourhand, carefully press the edges of the 2 pastry pieces together,to seal the salmon in. Using a fork, gently crimp a 5mm borderaround the edge of each parcel. Brush each parcel with beatenegg then place the entire tray in the fridge for 10 minutes

Step 8

Bake the salmon parcels for 20–25 minutes until golden brown.Remove from the oven, allow to rest for a few minutes then serve