Salmon en croûte

Method

• Check salmon for bones.
• Line a baking tray with a lightly oiled piece of foil.
• Soften the butter and mix with the basil, dill and some salt and pepper in a bowl, to make the filling.
• Dry the salmon fillets using kitchen paper, then season lightly with salt and pepper.
• Slice the salmon in half, long ways. Spread the herb butter over one fillet, on the boned side and spread the mustard across the other fillet.
• Place the two pieces of salmon fillets together, in opposite directions so both ends are of an even thickness.
• Roll out the pastry thinly on a lightly floured surface to a rectangle large enough to enclose the salmon. Put the salmon parcel in the centre of the pastry and brush the surrounding pastry with a whisked egg.
• To enclose the pastry, bring up the edges, trimming off any excess, and tuck them in before folding the rest of the pastry over to form a neat parcel.
• Carefully turn the whole thing over and place on baking tray.
• Brush the pastry with beaten egg.
• Lightly score a pattern using the back of a knife. Sprinkle with salt and pepper, cover and chill for 15 minutes.
• Heat the oven to 200°C
• Bake the salmon for 20 minutes if the pastry is not golden brown and crisp, place it back in the oven for a further 5 minutes.
• Before cutting into portions, rest the salmon for 5 minutes and then drizzle with 3 tbsp of  Lemon Infused Olive Oil and a dash 1 tbsp Classic Balsamic.