60g butter (or spread)
1 egg yolk to seal the pastry if using
700g salmon fillet
700g shortcrust pastry
30g cumin seeds
1 knob stem ginger 2-3 inches
- Cut the salmon into 2 fillets roughly the same size so you can put one on top of the other to make a sandwich for the filling.
- Roll out the pastry until it's about pound coin thickness and big enough to wrap the salmon in it. Cut off any extra pieces for mending holes.
- Place one piece of salmon on the pastry.
- Mix the butter, chopped stem ginger, currants and a bit of the syrup the ginger was in together and spread the mix all over the top of the salmon.
- Place the second piece of salmon on top of the other to make a sandwich and wrap the pastry around both pieces to make as neat a parcel as possible.
- Use egg yolk, milk or water if desperate to seal the pastry.
- Turn the parcel onto a baking sheet so that the joins are on the bottom and bake in a pre-heated 230C oven (or whatever your hottest setting is) for approx 20-25 minutes until the pastry is brown and the salmon is hopefully cooked all the way through. (Use a skewer to test - it should go through easily if it's cooked.)
To help the pastry on the bottom crisp rather than go soggy you can put the baking tray on top of an already hot baking tray in the oven.
This recipe has been handed down various routes from The Hole in the Wall restaurant in Bath apparently where it was made in the '60's, but everyone likes it.
Kids can help