Salmon En Croute

• 12 ounces fish fillets haddock, whiting or cod
• 6 ounces bread crumbs
• 1 each lemon juice and grated rind
• 1 tablespoon chives fresh snipped
• 1 tablespoon parsley leaves fresh chopped
• 1 each eggs
• 4 tablespoons sunflower oil
• 1 pound puff pastry ready made, thawed, if frozen
• 2 large salmon fillets
• 1 each eggs beaten, to glaze
• 1 x seasonings

1. Pre-heat the oven to 400F (200C).
2. Put the white fish, breacrumbs, lemon juice and rind, chives, parsley, egg and oil in a food processor.
3. Whizz until smooth, then season to taste.
4. Roll out the pastry to a long, oval shape 6 inches longer than the salmon and 2 1/2 times as wide.
5. Place a fillet in the centre of the pastry, spread over the white fish paste and sandwich with the other fillet.
6. Cut diagonal lines along each side of the puff pastry about 1/2 inch apart, leaving 3 inches at each end uncut.
7. Bring the sides together, criss-cross the cut strips over each other and secure them with beaten egg.
8. Fold one end into a triangle to make the shape of a fish head and cut a wedge from the other end to make the shape of a tail Lift fish on to a greased baking tray.
9. Brush pastry with beaten egg and bake for 35 to 40 minutes.
10. The fish is ready when a skewer inserted between the plaits comes out clean.

haddock, bread crumbs, lemon juice, chives, parsley, eggs, sunflower oil, pastry ready, salmon, eggs, seasonings

Taken from recipeland.com/recipe/v/salmon-en-croute-34717 (may not work)