MARCUS WAREING’S

SALMON PASTRY

serves 4

1 tsp fennel seeds

1 tsp coriander

seeds 2 tbsp rock salt bunch dill, fronds

and stalks chopped 4 120-140g salmon fillets, skinless

and pin-boned

80g cream cheese Grated zest of

1 lemon 1 gherkin, finely chopped

1 tsp capers in

brine, finely chopped

2 320g sheets

all-butter puff pastry, each

cut into 4 rectangles, refrigerated

1 egg, beaten

STEP 1 Toast the fennel and coriander seeds in a small, dry frying pan on a medium heat until fragrant. Crush in a spice grinder or using a pestle and mortar. Mix with the salt and dill stalks. Coat the salmon in the mixture, cover and refrigerate for 30 mins.

STEP 2 Rinse the salt mixture off the fish under cold running water. Pat dry with kitchen paper. STEP 3 Mix the cheese, dill fronds, lemon zest, gherkin and capers with a little salt and pepper. STEP 4 Preheat the oven to 210°C/190°C fan/gas 7. Line a baking tray with baking parchment. STEP 5 Lay 4 of the pastry rectangles on the baking tray. Spread the cream cheese mix over each piece, leaving a 1cm border around the edges. Brush the borders with the egg. Top the cream cheese with the salmon, flipping the skinny end under the fillet so it fits in the rectangle.

STEP 6 Top with the remaining pastry. Press the edges of the pastry together to seal the salmon in. Using a fork, crimp a 5mm border around the edge of each parcel. Brush with egg then place the tray in the fridge for 10 mins.

STEP 7 Bake for 20–25 mins until golden brown. Remove from the oven, rest for a few mins, then serve.

● Recipe from Marcus Everyday by Marcus Wareing (HarperCollins, £20)