Salmon Kiev in a crust
Four 175g salmon fillets, skinned and boned (each one at least 2.5cm thick ); 100g butter, softened; two tablespoons of fresh tarragon, chopped; one tablespoon of fresh chives, snipped; one small garlic clove, crushed; 500g packet of puff pastry, thawed if frozen (all butter, if possible ); a little plain flour, for dusting; 50g tender young baby spinach leaves; a good pinch of freshly-grated nutmeg; one egg, beaten; salt and freshly-grated black pepper.
Preheat the oven to gas mark 6, 200°C (400°F ). Place the butter in a small bowl and beat in the tarragon with the chives, garlic, and a little pepper and salt to taste. Spoon on to a sheet of clingfilm or non-stick parchment paper and shape into a roll about 2.5cm thick, then wrap tightly. Chill in the freezer for at least 10 minutes to firm up (or keep in the fridge for up to 48 hours until required, if time allows ).
Cut the pastry into eight even-sized sections and roll each one out on a lightly floured surface to a 23cm x 15cm rectangle, trimming down the edges as necessary. Place a salmon fillet in the centre of four of the pastry rectangles. Unwrap the tarragon butter, cut into slices and arrange on top, then cover with the spinach leaves. Season the spinach and add a little nutmeg.
Brush the edges of the pastry bases with a little of the beaten egg and lay a second sheet of pastry on top, pressing down to seal. Crimp the edges by gently pressing the edge of the pastry with the forefinger of one hand and between the first two fingers of the other hand. Continue all the way around the edge of the parcel, then repeat until you have four parcels in total. Using a sharp knife, make light slashes across each parcel but take care not to cut right through.
Place a baking sheet in the preheated oven for a few minutes. Meanwhile, brush the pastry parcels with the remaining beaten egg. Transfer to the heated baking sheet and bake for 25 to 30 minutes or until the pastry is cooked through and golden brown. Arrange the salmon parcels on warmed serving plates.
Delicious served with steamed samphire or green beans and hollandaise sauce.
Organic berries in a lemongrass syrup with organic natural yogurt
Two lemongrass stalks, finely chopped; 225g sugar; juice and zest of one lime; 300g blackberries;
300g raspberries; 300g strawberries, halved and quartered; organic natural yoghurt.
Put the lemongrass into a saucepan with the sugar and half litre of water, stir until the sugar dissolves, then bring to the boil. Reduce the heat and simmer for two minutes. Cool, cover and chill overnight for the flavours to infuse. Strain the syrup and add the lime juice and half the lime zest.
Divide the fruit among four bowls, pour over some syrup and scatter the remaining lime zest. Any leftover syrup will hold in the fridge for up to three weeks. Serve with a bowl of natural yoghurt.