Place a medium saucepan over a medium high heat and add the unsalted butter. Once bubbling, add the flour and whisk for 2 minutes to cook the flour out fully.
20 g unsalted butter, 20 g plain flour
Slowly add the stock, fish stock is perfect, but vegetable stock is a good substitute. Continue to whisk until the mixture starts to thicken and then taste. Season accordingly, stir well and then taste again to make sure it’s perfect.
300 ml fish stock
Pour the mixture in the baking dish, cover with cling film/plastic wrap and then put to one side to cool. Place in fridge is ok.
Put a pan of water over a high heat with two free range eggs inside. Bring to a boil with the lid on and then turn off the heat but leave the eggs in the water for 10 minutes with the lids still on.
2 large eggs
While that is cooling, dice the salmon fillets into bite size cubes and place in a large mixing bowl.
4 large salmon fillets
Add the chives, scallions/spring onions and the chopped dill and gently stir.
3 large scallions, ¾ bunch chives, ¾ bunch dill
Add the cream, crème fraiche and the chilled mixture from earlier and gently stir to combine.
1 tbsp crème fraiche, 175 ml heavy cream
Taste and season again if required.
salt, ground black pepper
You need two sheets of pastry for this recipe. The smaller 28cm in diameter will be the base while the larger 35cm on diameter will be the top.
640 g puff pastry sheets
Lightly flour a work surface and roll the pastry sheets so they are large enough to be cut to size. I use a large dinner plate for the first one and a Wok lid for the larger piece.
plain flour
Once done, place the smaller of the pastry circles onto a baking tray lined with parchment/greaseproof paper. Add the filling to the middle of the circle and gently push outwards leaving a border of about 1 inch all the way round.
Peel the hard boiled eggs and slice into quarters and gently push into the salmon filling.
Crack the other 2 free range eggs, separating the yolks from the whites. Beat the egg yolks with a folk and then brush the pastry base with the glaze to help seal it.
2 large eggs
Place the large piece of pastry and lay on top of the base and filling making sure the edges line up.
Using the sides of your hands, gently push the top and bottom pastry edges together removing any air as you go. I am old fashioned and use the back of a fork to gently seal the edge but also to make it look pretty.
Brush the top of the pastry and the borders with the beaten eggs. Pop into the fridge to chill for 25 – 30 minutes while you clean up the kitchen…
When ready to cook, make a small slit in the top but also draw a pattern in the pastry making sure not to cut all of the way through but enough to help the pastry expand when cooking. Draw whatever flowing image appeals to you.
Preheat the oven to 220C/425F/Gas Mark 7.
Once up to temp, place the tray on the middle shelf and cook for 20 minutes.
After 20 minutes, reduce the temperature to 180C/350F/Gas Mark 4 for another 15 minutes or until the pastry and turned a gorgeous golden brown and risen.
Remove from the oven and leave to stand for 5 minutes prior to serving.