Baked Salmon in Pastry

For a dinner party or buffet dish guaranteed to wow guests, try Tamasin Day-Lewis's salmon in pastry with creamy herb sauce
By Tamasin Day-Lewis
Baked Salmon in Pastry
  • Rating:
  • Serves: 6
  • Cook Time: 35 minutes
  • Prep Time: 45 minutes
  • Effort: easy


For the salmon

  • 2 x 500g wild salmon fillet, skinned
  • black pepper
  • 25 g currants
  • 3 knobs preserved stem ginger, drained and finely chopped
  • 125 g butter, softened
  • 450 g ready made shortcrust pastry
  • 1 egg yolk, lightly beaten

For the sauce

  • 600 ml single cream
  • 2 egg yolks
  • 2 tsp French mustard
  • 2 tsp plain flour
  • 125 g butter, softened
  • 1 lemon, juice only
  • 1/2 small onion, finely chopped
  • 1 small bunch mixed herbs, tarragon, parsley, chervil, chopped


1. Preheat the oven to 230C/gas 9.

2. Check the salmon for small bones and seaon with salt and freshly ground black pepper.

3. Work the currants, ginger and butter together and spread the mixture evenly over one side of one salmon fillet. Put the other fillet on top and spread the remaining butter over it.

4. Roll out the pastry and wrap it neatly around the salmon.

5. Brush with the egg yolk and bake for 30 minutes.

6. To make the sauce, place all the ingredients into a blender and whiz until smooth and green.

7. Pour the mixture into a saucepan set over another saucepan of gently simmering water. Heat gently, stirring regularly, until thickened and smooth. Pour the sauce into a warm bowl and serve with the salmon and some new potatoes.

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