Thai Salmon en Croute

Serves 6 - 8

Ingredients

• 700g puff pastry
• 1 kg salmon fillet, skinned
• milk or egg
• 2 tbsp fresh coriander
• 4 spring onions finely chopped
• 1 tsp ginger,grated
• 6 tbsp coconut milk (creamed coconut thinned with water)
• juice of one lime

Method

• Preheat the oven to 200°
• Halve the pastry and roll each piece out to 1 cm thick and the same shape.
• Place one piece on a baking sheet. Put half the salmon on the pastry and top it with the filling. Put the rest of the salmon on top.
• Brush round the edge of the pastry with the egg or milk and put the remaining piece of pastry on the top. Press down firmly all round.
• Brush with the egg or milk.
• Bake for 30-35 mins till golden.

Serve with crème fraiche mixed with chopped coriander and a squeeze of lime juice, a green salad, French beans and new potatoes. Mum sometimes tops a salmon fillet with the stuffing and make individual parcels wrapped in foil to cook in the oven.