Don't let the fancy name scare you away;<br />this elegant looking dinner is a snap to prepare - <br /><br />5g (roughly) bunch of basil<br />5g (roughly) bunch dill<br />30g unsalted butter at room temperature<br />Zest of ½ lemon<br />500g side of salmon, skinned<br />Plain flour, to dust<br />½ Pkg (250g / ½ lb) puff pastry<br />1 x egg<br />Salt & Pepper<br /><br /><br />Preheat oven to 400ºF (200°C)<br /><br /><br />Use scissors to roughly cut up the dill and basil into a bowl with the butter, grate in the lemon zest. Season with salt and pepper and combine.<br /><br />Spread the butter mixture over one side of the fillet.<br /><br />Beat 1 egg to make your egg wash. <br />On lightly floured surface, roll out pastry large enough to encase the salmon. <br />Flip the salmon over into the centre of the pastry and brush around it with the egg wash, season with salt and pepper. <br />Fold up the longest pastry sides, trimming away excess if needed and folding the shorter pastry edges over to form a neat package. <br /><br />Place the package (seam side down) on a parchment lined baking sheet. Brush egg wash over the outside, and score the pastry to make a cross hatch. <br />Bake for 25-30 minutes, or until the pastry is golden brown and crisp.
