A Sunday Dinner classic in our house. This simple showstopper has become a regular on my meal plan. You can just add some greens on the side, or serve with potatoes, too, if you are feeling hungry.

Variation: You can make mini versions by slicing your salmon into individual pieces before adding the filling and wrapping in pastry. Just reduce the cooking time to 18–20 minutes.

Freezing: Slice into portions after cooking, and freeze on a lined baking tray until solid. Transfer to a freezer bag or container and freeze for up to 3 months. To reheat, defrost fully in the fridge overnight then bake in the oven for 15 minutes at 210°C (190°C fan).