- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 30 minutes
- Effort: easy
- 675 g salmon tail fillet
- 60 g butter
- 2-3 pieces preserved stem ginger, finely chopped
- 30 g currants
- 675 g shortcrust pastry
- 1 egg yolk, beaten
- salt and black pepper
- Savoy cabbage
- boiled new potatoes
- chopped fresh parsley
1. Line a roasting tin with a double layer of non-stick baking parchment, or silicon liner. Put a baking sheet in the oven and heat to 230C/gas 8.
2. Season the salmon with salt and pepper. In a small bowl, mix the butter with the ginger and currants. Sandwich the two pieces of salmon together with the butter mixture, laying the cut sides inwards and the skin sides out.
3. Roll out the pastry to form a rectangle large enough to envelop the salmon. Sit the salmon in the centre of the pastry, then bring the edges up to form a neat parcel, sealing well.
4. Turn the parcel the other way up, so that the joins are hidden away underneath, and place on the lined roasting tin. Brush lightly with beaten egg yolk.
5. Put the salmon in its tin on top of the hot baking sheet in the oven, which will give the underneath an instant blast of heat. Bake for about 20 minutes, and test for doneness with a skewer.
6. Lift the parcel out carefully using the baking paper or silicon liner to help you and slide it gently onto a warm serving plate. Cut into thick slices and serve with cabbage and new potatoes sprinkled with chopped parsley.
Rate This Recipe