Salmon in pastry

Serves 4-6

For the pastry

• 175g plain flour
• 1 tsp caster sugar
• 1 pinch salt
• 125g cold unsalted butter

For the salmon

• 0g salmon fillet
• 125g soft butter
• 100g stem ginger
• 50g currants
• 1 egg beaten
• 0 black pepper

Step 1
It is delicious at room temperature, but if you want it warm you can wrap it in newspaper and foil straight out of the oven, and it should still be warm when you unwrap it.

Step 2
Slice it up and eat it with your fingers.

Step 3
Preheat the oven to 220C/425F/gas mark 7, then make the pastry.

Step 4
Put the flour, sugar and salt into a food processor and pulse to mix.

Step 5
Add the butter and pulse briefly until the mix resembles breadcrumbs.

Step 6
Transfer to a bowl and stir in enough iced water to form a dough (about 3-4 tbsp).

Step 7
Wrap in clingfilm and chill for at least 30 minutes.

Step 8
Trim the salmon and cut it in half lengthways so you have two thick strips.

Step 9
Mix the butter with the chopped stem ginger and currants.

Step 10
Season well.

Step 11
Roll out the pastry into a large rectangle, on a floured surface, slightly longer than the salmon and wide enough to wrap around it.

Step 12
Season the two pieces of salmon.

Step 13
Smear one fillet with half the butter.

Step 14
Place the other salmon piece on top and spread with the rest of the butter.

Step 15
Acting quickly, transfer the salmon to the middle of the pastry sheet, flipping it over so it is butter-side down.

Step 16
Pull the pastry up on one side and brush with the beaten egg.

Step 17
Pull up the other side so the salmon is completely enclosed and sealed with the egg wash.

Step 18
Trim the ends so there is not too much pastry and, using more egg wash, seal each end, pinching the pastry tightly.

Step 19
Transfer to a baking-parchment-lined tray by rolling the salmon over on to the tray so the seal is underneath.

Step 20
Brush the parcel with more egg.

Step 21
If there are any cracks, use the pastry trimmings to patch them up.

Step 22
Allow the parcel to rest in the fridge for about 30 minutes.

Step 23
Then put it in the hot oven for half an hour, turning the salmon round halfway through cooking.

Step 24
The pastry should be golden-brown all over.

Step 25
Remove it and allow it to rest on the top of the oven for about 15 minutes.