This exceptional pie is highly recommended! The recipe uses salmon’s special flavour to the full.
You will need:
4 salmon fillets (The flat shape, not the chunky ones) weighing 800g/1¾ lb
3 tbsp walnut oil
1 tbsp lime juice
2 tsp chopped fresh lemon thyme
2 tbsp white wine
Salt and pepper
400g/14oz puff pastry
50g/2oz flaked almonds
3-4 pieces stem ginger in syrup, chopped.
- Place the four salmon fillets in a shallow dish. Mix the oil, lime juice, thyme, wine and pepper, and pour over the fish. Leave to marinate overnight in the refrigerator.
- Divide the pastry into two pieces, one slightly larger then the other, and roll out – the smaller piece should be large enough to take two of the salmon fillets and the second piece about 5cm/2in larger all round. Drain the fillets and discard the marinade.
- Pre-heat the oven to 190ºC/350ºF/gas 5. Place two of the fillets on the smaller piece of pastry, and season. Add the almonds and ginger and cover with the other two fillets.
- Season again, cover with the second piece of pastry and seal well. Brush with beaten egg and decorate with any leftover pastry. Bake for 40 minutes.