500 g puff pastry pack
1 piece skinless salmon fillet (approx 750 g)
1 handful basil leaves only, chopped
1 handful dill, leaves only, chopped
1 handful chives, chopped
1 lemon, zested
3 tbsp soft butter
1 egg, beaten to glaze
- Cut the pastry in two and roll out each half to a rough rectangle about 3mm thick. Keep them chilled on a baking sheet while you prepare the salmon.
- Check the salmon for any stray bones and remove them with tweezers. Cut the salmon in half so you have 2 pieces the same size.
- Put the first piece of pastry on a non-stick baking sheet. Season the salmon all over then sit it on the pastry, skinned-side down.
- Mix the herbs and lemon zest with the butter and season really well, then spread the herb butter all over the top of the salmon.
- Season the other fillet and lay it skinned-side up on top of the bottom piece.
- Brush beaten egg all over the pastry, then drape over the other bit of pastry. Mould the pastry around the salmon and trim so there is only a couple of cm excess. You can chill or freeze the leftover pastry to use later.
- Crimp the edges using your fingers.
- Glaze all over with more egg wash then score the surface with the back of a knife in a cross-hatch pattern being careful not to cut all the way through. Bake in a 200C/fan 180C oven for 25-30 minutes, or until a skewer poked in the middle comes out piping hot. Rest for 5 minutes before cutting.