Salmon in puff pastry

1 - Preheat the oven to 200°C (400°F/Gas 6). Chop the watercress very finely, place in a bowl, add the cream cheese, season generously with salt and pepper, and mix well.

2 - Cut the salmon fillet into 2 pieces. Roll out the pastry on a lightly floured surface to a thickness of 3mm ( 1 / 8 in). It should be roughly 7.5cm (3in) longer than the salmon pieces and just over twice as wide. Trim the edges straight. Transfer to a lightly greased baking tray.

3 - Place 1 piece of salmon in the middle of the pastry. Spread the top with the watercress cream and place the other piece of salmon on top. Lightly brush the pastry edges with water, then fold the 2 ends over the salmon. Fold in the sides so they overlap slightly and press together to seal. Re-roll the trimmings and use to decorate the top of the pastry, if liked. Brush with beaten egg, and make 2 or 3 holes with a skewer to allow steam to escape.

4 - Bake for 30 minutes, or until the pastry is well risen and golden brown. Test if the salmon is cooked by pushing a skewer halfway through the thickest part and leaving for 4-5 seconds; when removed, it should feel hot.

5 - Remove from the oven and allow to stand for a few minutes, then slice and serve.