To make the Sauce Messine, place all the ingredients in a food processor and blend until smooth. Pour into a double saucepan and cook over gently simmering water – do not cook over direct heat, or the eggs will curdle.
To prepare the fish, add the ginger, currants and seasoning to the softened butter and mix well. Cut the salmon into 2 even, rectangular pieces. Roll the pastry into an oblong shape large enough to wrap the salmon.
Place a piece of salmon near the edge of the pastry. Season, spread half the spiced butter mixture evenly on top, cover with the second piece of salmon, season and spread with butter.
Cover with the pastry and seal the edges well. Keep the pastry as thin as possible, and do not double over when wrapping. Brush with egg wash Place the parcel of salmon on greased foil and
© 1995 Kit Chapman. All rights reserved.