ingredients
serves 5
1/4 filleted whole salmon, about 1 pound 2 ounce, skinned
85 g pack Parma ham
1 x 17.25 ounce package frozen puff pastry, thawed
flour, to dust
1 medium egg, lightly beaten
for the pesto
2 garlic cloves, peeled and roughly chopped
pinch of salt
40 g (1 1/2 oz) pine nuts
20 g pack basil leaves
2 tbsp olive oil
15 g (1/2 oz) Parmesan cheese, freshly grated
to garnish
basil sprigs
lemon slices
method
1. First make the pesto. Whiz the garlic in a mini food processor with the salt, pine nuts, basil, olive oil and Parmesan until fairly smooth. Tip into a bowl, cover and chill until needed.
2. Spread the pesto over the salmon fillet, then wrap in the slices of Parma ham to cover completely. Wrap in Saran wrap and chill.
3. Cut one third off the pastry. Roll out this smaller piece on a lightly floured surface to a 1/8 inch thickness and 1/2 inch larger than the salmon all round. Prick with a fork and transfer to a lined baking sheet (preferably with a Teflon liner). Bake at 220°C (200°C fan oven) for 10 - 12 minutes or until golden and crisp. Set aside to cool.
4. Lower the oven setting to 200°C (180°C fan oven). Roll out the remaining pastry on a lightly floured surface to a 1/8 inch thickness, about 2 inches larger all round than the salmon. Dust a lattice cutter with flour, then roll firmly over the pastry sheet once. Gently ease the lattices open with a sharp knife, keeping the sheet intact.
5. Lay the salmon on top of the cooled baked pastry base. Cover the salmon with the lattice pastry and tuck the ends underneath. Seal the edges and trim off any excess pastry. Brush with beaten egg and bake for 30-35 minutes until the pastry is crisp and golden. Garnish with basil and lemon slices to serve.
