Ingredients

• 1 side of salmon (about 2 lbs, skinned)
• A little olive oil
• 1/4 cup unsalted butter, softened
• Finely grated zest of 1 lemon
• Generous handful of basil leaves
• Small handful of dill leaves
• Sea salt
• Freshly ground black pepper
• 1 tbsp wholegrain mustard
• One sheet of Puff Pastry, thawed
• Plain flour, to dust
• 1 egg yolk, beaten

Steps

1. Check the salmon for pin bones, removing any that you find with tweezers, then cut in half. Line a baking tray with a lightly oiled piece of foil.
2. Mix the softened butter with the lemon zest, basil, dill and some salt and pepper in a bowl to make the filling.
3. Pat the salmon fillets dry with paper towel, then season lightly with salt and pepper. Spread the herb butter over one fillet and the mustard evenly on the other fillet. Sandwich the two salmon fillets together in opposite directions so both ends are of an even thickness.
4. Roll out the pastry thinly on a lightly floured surface to a rectangle, the thickness of a coin and large enough to enclose the salmon. Put the salmon parcel in the center of the pastry and brush the surrounding pastry with the egg wash. Bring up the edges, trimming off any excess, and tuck them in before folding the rest of the pastry over to form a neat parcel. Carefully turn the whole thing over so that the seam is underneath and place on the prepared baking tray.
5. Brush the pastry with egg wash. Lightly score a herringbone or cross-hatch pattern using the back of a knife. Sprinkle with salt and pepper. Cover loosely and chill for 15 minutes. Meanwhile, heat the oven to 400°F.
6. Bake the salmon for 20 to 25 minutes until the pastry is golden brown and crisp.
7. Rest the salmon for 5 minutes then cut into portions using a serrated knife.
8. Serve with hollandaise sauce. This is a must! I served with steamed broccoli, which was great dipped in the hollandaise. You can also serve with new potatoes or peas.