Method

The Method is for one large centrepiece but individual portions of salmon approx. 100g / 4oz can be used and the pastry cut and assembled using the same method.

Pastry Base

1. Roll out just under half of the pastry to make the base into a rectangle approx 7” x 15”, 18cm x 37cm, about 2mm, 1/16” in thickness.  Place on an oiled or non-stick baking sheet.  Prick a (4”) 10cm band down the centre with a fork, this will prevent the centre rising.

2. Bake at 175°c for 20 minutes or until light golden brown and allow to cool.

Filling

3. Soften the cream cheese and mix with the herbs and peppercorns if using season with pepper and adjust with salt, add more herbs to taste.  A little
more lemon juice can be added.

To Assemble

4. Place the cream cheese mixture onto the pastry covering the pricked area.  Place the salmon onto the pastry, the salmon can be in pieces. Alternatively place the fish on top.  The salmon can be in pieces.  Alternatively place the fish on the pastry and cover with the cream cheese.

5. Roll out the pastry top making it =large enough to cover the fish and drape over the side.

6. Lay the pastry over the fish make sure in encases the fish.  It does not need to have neat edges, as excess pastry will be trimmed before serving.

7. Place small holes (use the point of a knife) down the pastry to allow the steam to escape.  Glaze with egg wash and decorate with pastry leaves if you wish.

8. Bake unit golden brown and risen.

9. Trim the excess pastry back to the salmon and serve as a whole or cut into slices.

Individual portions can be trimmed in the same way and cut diagonally before being presented onto a plate.  Garnish with the herbs in the salmon and lemon or lime slices.