Naff fishy pastry cut-out optional. An easy, pleasing weeknight TV dinner.
If you’re feeling particularly decadent, add a couple of tablespoons of crème fraiche or cream cheese into the wild garlic mixture.
2 fillets of salmon, roughly the same size
A handful of wild garlic, washed
A slightly smaller handful of parsley
½ a lemon, zested
A pinch of nutmeg
A sheet of ready-made puff pastry (preferable butter)
A beaten egg
1tsp olive oil
Roughly chop the wild garlic and parsley.
Mix into the butter with the lemon zest, a good grating of nutmeg and the olive oil. Season and chill.
Cut the pastry into two rectangles. This is where you save some for the fish cut-outs, if you like.
Lay the salmon fillets an inch off the short edge of each rectangle and brush the edges with a little beaten egg.
Top the salmon fillets with the wild garlic mixture.
Roll the pastry over the salmon and into parcels, then seal. Brush with more egg.
Add any pastry decorations (brush with more egg) and very thinly slash the top of the parcels with a knife.
Bake for 25 minutes at 200 degrees.