12 oz White Fish
-Haddock, whiting or Cod
6 oz Fresh White Breadcrumbs
Juice and Grated Rind of
-1 lemon
1 tb Snipped Fresh Chives
1 tb Chopped Fresh Parsley
1    Egg
4 tb Sunflower Oil
1 lb Ready-Made Puff Pastry,
-Thawed, if frozen
2 lg Salmon Fillets
1    Egg, Beaten, to glaze
Seasoning

Ask your fishmonger to fillet a 2 1/2 salmon and keep the bones and
trimming for the lemon cream sauce.

Pre-heat the oven to 200C/400F/Gas 6. Put the white fish, breacrumbs, lemon
juice and rind, chives, parsley, egg and oil in a food processor. Whizz
until smooth, then season to taste. Roll out the pastry to a long, oval
shape 6 inches longer than the salmon and 2 1/2 times as wide. Place a
fillet in the centre of the pastry, spread over the white fish paste and
sandwich with the other fillet. Cut diagonal lines along each side of the
puff pastry about 1/2 inch apart, leaving 3 inches at each end uncut. Bring
the sides together, criss-cross the cut strips over each other and secure
them with beaten egg. Fold one end into a triangle to make the shape of a
fish head and cut a wedge from the other end to make the shape of a tail
Lift fish on to a greased baking tray. Brush pastry with beaten egg and
bake for 35-40 minutes. The fish is ready when a skewer inserted between
the plaits comes out clean.

Serve on its own or with “Cucumber Sauce (barry)” or “Lemon Cream Sauce
(barry)”.