Salmon pastry

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Flaky fillets of salmon sit on a bed of caper- and gherkin-studded cream cheese in this beautiful fish pie recipe from Marcus Wareing. Giving the salmon a quick cure in spices, salt and dill infuses the fish with plenty of flavour. This recipe is taken from Marcus Everyday by Marcus Wareing, with photography by Susan Bell (HarperCollins, £20).

First published in 2019





Put the fennel and coriander seeds in a small, dry frying pan and toast over medium heat until fragrant. Crush in a spice grinder or using a pestle and mortar then add to the rock salt and chopped dill stalks and stir. Coat the salmon pieces in the salt mixture, cover and refrigerate for 30 minutes
Rinse the salt off the salmon pieces under cold running water then pat them dry with kitchen paper
Mix the cream cheese, chopped dill fronds, lemon zest, gherkin and capers together in a bowl with a pinch each of salt and pepper
Preheat an oven to 210°C/190°C fan/gas mark 7 and line a baking tray with baking parchment
Lay 4 of the pastry rectangles on the lined baking tray. Divide the cream cheese mix into 4 and place a spoonful in the centre of each piece of pastry. Smooth it out, leaving a 1cm border around the edges of the pastry. Brush the borders of each pastry piece with the beaten egg
  • 2 sheets of puff pastry, all-butter variety, each weighing 320g and cut into 4 rectangles
  • 1 egg, beaten
Place a piece of salmon on top of the cream cheese mix, flipping the skinny end of the salmon under the fillet so that it fits well in the rectangle
Take the remaining 4 pastry rectangles out of the fridge and place them on top of the salmon pieces. Using the side of your hand, carefully press the edges of the 2 pastry pieces together, to seal the salmon in. Using a fork, gently crimp a 5mm border around the edge of each parcel. Brush each parcel with beaten egg then place the entire tray in the fridge for 10 minutes
Bake the salmon parcels for 20–25 minutes until golden brown. Remove from the oven, allow to rest for a few minutes then serve

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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