Salmon in Pastry with Currants and Ginger

Name: Salmon in Pastry with Currants and Ginger
Cuisine: British
Ingredients: 1 egg yolk; 375 g/12 oz brioche paste or puff pastry; a pinch of ground mace; 700 g/1½ lb filleted salmon, skinned and boned, cut from a central piece; salt and pepper; salt and pepper; 2 tbsp currants; 110 g/4 oz butter, softened; 375 g/12 oz brioche paste or puff pastry; 3–4 globes of stem ginger

Preparation info

Difficulty
Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                       

Ingredients

       
    

Method

                                  