- 1 pack ready made puff pastry
- 700g salmon fillet, skinned
- juice and zest of 1 unwaxed lemon
- 1 red onion, peeled and finely sliced
- 113g Rodda’s Cornish clotted cream
- 1 egg, lightly beaten
Preheat the oven to 220°C/gas mark 7.
Lightly flour your kitchen surface, cut the pastry in half and roll each piece to about 20x30cm. Then place one of the pieces on a floured baking sheet and prick a few times with a fork.
Next lay on the salmon, season generously with sea salt and freshly ground pepper, drizzle with the lemon juice and top with the onion. Spoon the clotted cream over the onion and scatter on the lemon zest.
Lightly brush around the pastry edges with the egg. Then, lay on the second piece of pastry and press the edges down really well to seal. Crimp the edges or knock up with a knife. You can decorate with the larger scraps if you fancy!
Finally, brush with egg, place in the preheated oven and bake for 25 minutes until golden and risen.
Serve with fresh vegetables and lemon wedges. Enjoy!