Amanda Laird: Salmon coulibiac

Salmon coulibiac. Photo / Babiche Martens

Makes approximately 12 servings

375g puff pastry
100g butter, softened
2 Tbs currants
½ tsp ground mace
1 x 4cm piece of ginger, peeled and finely chopped
Salt and freshly ground black pepper
1 piece of salmon fillet, boned and skinned - approximately 600g
1 egg

1 Roll the pastry out thinly then transfer to a lightly floured tray and chill for 15 mins.

2 Combine the butter, currants, mace and ginger. Season.

3 Remove the pastry from the fridge. Halve the salmon. Lay one half on the pastry, spread with the butter then top with the other half of the salmon.

4 Whisk the egg with a fork and brush the sides of the pastry, reserving egg to brush the outside as well. Wrap the salmon with the pastry to form a parcel, folding in the ends. Turn over on the tray so the join is facing down then brush all over with the remaining egg.

5 Chill the salmon for 30 mins while preheating the oven to 200C. Bake for 25 mins or until pastry is golden brown. Rest for 15 mins minimum, before slicing.