Salmon en Croûte

Recipe serves 6

Ingredients:

- 4 pieces salmon, equal in size, skin off

- For the marinade:

- 2 tbsp mustard

- 10g dill, stalks removed and finely chopped

- 1 tbsp lemon juice

- 1 tbsp olive oil

- 4 sheets puff pastry, defrosted

- Egg wash: 1 egg whisked with 1 tbsp cold water

Instructions:

- Pat your salmon until dry. Place on top of a sheet of puff pastry and spoon half the marinade over. Place another fillet of salmon on top so both ends are of even thickness.

- Place another sheet of puff pastry on top and press down to seal along the edges. Trim the excess pastry. Repeat with the other two fillets.

- Score the pastry or lay a puff pastry lattice on top (optional). Place in the fridge for about 15-30 minutes while you preheat your oven to 200C.

- Lay the salmon on a lined baking tray. Whisk your egg wash and brush on top. Sprinkle with flaky salt. Place in the oven for 25-30 minutes or until the pastry is golden and crisp.

- Remove from the oven and let rest for at least 15 minutes before slicing.