Categories: June

Ingredients

• flour, for dusting
• 500g block puff pastry, halved
• 2 tbsp pesto
• 4 x 125g skinless salmon fillets
• 4 cherry tomatoes, thinly sliced
• 2 tbsp lemon juice, plus wedges to serve
• 1 egg, beaten
• 1 tbsp sesame seeds

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Line a baking tray with baking paper.

2. On a work surface lightly dusted with flour, roll out half the pastry to a large rectangle, about 34 × 22cm. Trim the edges to neaten, then cut evenly into 4 smaller rectangles. Spread equal amounts of the pesto over the centre of each, leaving about a 3-4cm border. Place a salmon fillet on top, season, then lay slices of tomato on top of the fish. Drizzle with the lemon juice and brush the pastry border with some beaten egg.

3. Roll out the other pastry half as before, but slightly wider, then cut into 4 rectangles. Make 4-5 slits lengthways, close together in the centre of each rectangle, then lay on top of the salmon fillet – pull the pastry to separate the slits. Press the pastry borders together to seal, then trim to neaten each parcel. Brush each parcel all over with more beaten egg, then sprinkle with sesame seeds.

4. Using a fish slice, carefully lift the salmon parcels onto the lined baking tray. Bake for 20 minutes, or until the pastry is puffed and the fish is cooked through. Serve with lemon wedges and a mixed salad.

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