Method

First bone the salmon, fillet the fish by slipping the knife on top of the backbone. Take off the first fillet. Turn the fish over and do the same on the other side and take off the second fillet.

Remove the skin, lay each fillet skin side down on a chopping board and using a sawing action with a sharp knife work along the fillet from the tail, pressing the knife down on to the fish skin at an angle until the skin is removed. Pull out any small bones in the fillets.

Squeeze the lemon juice over the fish and season well. Dot with a little butter and spinkle with dill. Put the other fillet on top. Dot with a little more butter. Roll out the pastry thinly, lift pastry onto a baking tray, and use to wrap the fish in, sealing the pastry very thoroughly with beaten egg. Keep the fold of pastry on top fluting the edges. Glaze with egg.

Roasting Oven: with the grid shelf on the third set of runners cook for about 30 minutes until the pastry is risen and golden brown.