Ingredients

•   salmon, small to medium pieces
•   parsley and ginger butter
•   shortcrust or puff pastry
•   egg wash
•   onion, finely chopped
•   butter
•   parsley, chopped
•   tarragon, chopped
• 1 dessertsp plain flour
• 2-3 oz single cream
• 1 teasp mustard
• a little fresh lemon juice

Method

1. Take small to medium pieces of salmon. Cover with parsley and ginger butter and sandwich together.
2. Wrap in shortcrust or puff pastry (in parcels), covering completely. Use plenty of egg wash to help seal.
3. Put in a very hot oven (gas 8) for 15 mins, then reduce heat to gas 6 for 5-10 mins.
4. For the sauce: soften finely chopped onion in butter. Add chopped parsley and tarragon. Sprinkle in 1 dessertspoon of plain flour and stir.
5. Then add 2-3 oz single cream. Cook carefully, stirring all the time.
6. Add 1 teaspoon mustard and a little fresh lemon juice. Stir and serve.

Notes