A lovely midweek dinner
Cut the pastry into a rectangle double the size of your salmon plus a little extra,lightly score a line down the centre
Place the salmon in the centre of one half of the pastry, fold pastry over, as you would a piece of paper, taking care not to stretch it too much,seal the edges using a fork all the way round pressing it into the pastry
Brush with beaten egg
Bake at 200° for 20 mns ,then turn over for 5mns to allow the bottom to crisp
Serve with salad and couscous-recipe on the website. and a drizzle of sweet chilli sauce
Tip-if Salmon is uncooked bake at 210° for 35-40 mns
Tip-try coating the salmon in pesto or cream cheese before wrapping in pastry
Tip-Swap the pastry for Puff pastry
Ingredients
Directions
Cut the pastry into a rectangle double the size of your salmon plus a little extra,lightly score a line down the centre
Place the salmon in the centre of one half of the pastry, fold pastry over, as you would a piece of paper, taking care not to stretch it too much,seal the edges using a fork all the way round pressing it into the pastry
Brush with beaten egg
Bake at 200° for 20 mns ,then turn over for 5mns to allow the bottom to crisp
Serve with salad and couscous-recipe on the website. and a drizzle of sweet chilli sauce
Tip-if Salmon is uncooked bake at 210° for 35-40 mns
Tip-try coating the salmon in pesto or cream cheese before wrapping in pastry
Tip-Swap the pastry for Puff pastry