Ingredients

• 80g/3oz butter
• at room temperature
• 3 tbsp fresh dill
• chopped
• 3 tbsp fresh chives
• chopped
• salt and freshly ground black pepper
• 300g/10½oz fresh sorrel leaves
• washed and trimmed
• 400g/14oz readymade puff-pastry block
• 4 x150g/5oz salmon fillets
• skin and bones removed
• 1 free-range egg yolk
• beaten
• salad leaves
• to serve

Directions

• Preheat the oven to 190C/375F/Gas 5.
• Place the butter in a small bowl and add the dill and chives. Season to taste with salt and freshly ground pepper and mix together.
• Shape the butter into a sausage shape and wrap in cling film. Transfer to the freezer.
• When you are ready to use the butter
• cut it into four pieces.
• Heat three tablespoons of water in a medium saucepan and add the sorrel leaves. Cook for a few minutes
• stirring all the time
• until the sorrel has wilted. Drain and set aside.
• Cut the pastry block into eight equal pieces. Roll each piece into a rectangle
• 18cm x 12 cm (7in x 5in).
• Place a salmon fillet in the centre of four of the pastry pieces
• then top with a piece of the frozen butter
• then with a handful of the wilted sorrel leaves.
• Brush the pastry edges liberally with the egg yolk and cover each piece of salmon with another pastry piece
• sealing the edges really well. Brush with more egg wash. Trim each pastry parcel to neaten.
• Cook for 25 minutes
• until the pastry has puffed up and the salmon is cooked through.
• Serve hot with salad leaves.