Salmon en Croute

This is a favourite party recipe. Spread two salmon fillets generously with taramasalata and cover with chopped spring onions. Put the two sides together and wrap in puff pastry. Bake until done and then let rest for 30 minutes or so before serving. Important not to overcook as, apart from making the fish less palatable, a lot of water will be squeezed out making the pastry very soggy. I test the 'doneness' by inserting a thin knife into the centre of the fish. When the knife comes out warm, that is time to remove from the oven and leave the fish to continue cooking through with its own heat. Also delicious served cold.