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1. Preheat the oven to 200 ºC, 400 ºF, Gas6. |
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2. Blend the cream cheese, milk, lemon juice and
black pepper together. |
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3. Roll out the pastry and cut into four oblongs to
fit the size of the salmon fillets. |
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4. Place the fillets on two of the pastry pieces and
spoon the cheese mixture onto the salmon. |
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5. Brush the edges of the pastry with beaten egg,
top with the remaining pastry squares and seal the
edges together. |
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6. Brush the top of the salmon parcels with
the remaining egg and bake for 25 to 30 minutes until
golden brown. |
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7. Serve immediately with a green salad or
steamed vegetables. |
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[TIP - You can also make this using plain
cream cheese adding your own favourite
herbs, e.g. basil parsley, coriander etc.] |
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