Salmon En Croute

Directions

Pre-heat the oven to 400℉ (200℃).

Put the white fish, breacrumbs, lemon juice and rind, chives, parsley, egg and oil in a food processor.

Whizz until smooth, then season to taste.

Roll out the pastry to a long, oval shape 6 inches longer than the salmon and 2½ times as wide.

Place a fillet in the centre of the pastry, spread over the white fish paste and sandwich with the other fillet.

Cut diagonal lines along each side of the puff pastry about ½ inch apart, leaving 3 inches at each end uncut.

Bring the sides together, criss-cross the cut strips over each other and secure them with beaten egg.

Fold one end into a triangle to make the shape of a fish head and cut a wedge from the other end to make the shape of a tail Lift fish on to a greased baking tray.

Brush pastry with beaten egg and bake for 35 to 40 minutes.

The fish is ready when a skewer inserted between the plaits comes out clean.