Scotch salmon in puff pastry
(Serves 8 to 10) 2 pieces of Scotch salmon fillet, about 600 g each, skinned and pin bones removedGozo sea saltFreshly ground black pepperNutmeg100 g butter, softened1 tbsp finely chopped parsley1 tbsp finely chopped chervil, fennel or tarragon1 tbsp...
(Serves 8 to 10)
2 pieces of Scotch salmon fillet, about 600 g each, skinned and pin bones removed
Gozo sea salt
Freshly ground black pepper
Nutmeg
100 g butter, softened
1 tbsp finely chopped parsley
1 tbsp finely chopped chervil, fennel or tarragon
1 tbsp finely chopped chives
Finely grated zest of a lemon
2 or 3 tbsps Islay malt whisky
500 g pastry
Egg and milk beaten for a glaze
Lightly season the fish all over with salt, pepper and a grating of nutmeg and put it on a large platter. Mix the butter with the herbs and lemon zest and sandwich the two fillets with the herb butter. Sprinkle the whisky all over the fish, rubbing it well in, and leave for about an hour for the flavours to develop.
Roll out the pastry and enclose the salmon, carefully sealing the edges. Place on top of two folded strips of greaseproof paper on a wet baking sheet, with the seam underneath. The strips will help you lift the pastry-enclosed salmon off the baking sheet when it’s cooked.
If you are artistic, you can decorate the pastry with fish scales and other salmon features. Brush the pastry with the egg and milk wash and bake in a pre-heated oven for 20 minutes at 220°C, gas mark 7, and then reduce the heat to 180°C, gas mark for a further 25 minutes.
Remove from the oven and carefully transfer to a serving platter. Serve with your chosen vegetables or green salad.