There is nothing like the flavour of home grown fresh herbs straight from the garden and they are particually ideal for this is a wonderful seasonal dish for outdoor lunch parties. Try to use wild or at least organic salmon if you want to enjoy the full flavour of this rich fish and to complement the delicious taste of your own herbs. The recipe serves up to six hungry people.

First season the salmon fillets with salt and pepper and then mash the butter and add chopped ginger and currants and use two thirds of it to sandwich the salmon fillets together. Spread the rest on top and roll out pastry to about ¼ inch thick rectangle large enough to encase the fish. Then lift the salmon onto it and make a parcel. Next place it, seam side down, onto a greased baking tray and slash top of pastry case in 3 places to allow for steam to escape.

Use any pastry trimmings to make shapes (leaves) and use to decorate top of parcel before glazing with beaten egg. Bake in pre-heated oven for 30 minutes until golden brown. Meanwhile make the sauce using herbs from your garden which should be picked at the very last minute to keep their flavour fresh and tangy.

Melt butter in pan and soften shallots and herbs. Stir in the four and all but 1 tbsp of cream, add salt and pepper. Simmer for 10 minutes stirring all the time. Then beat in the mustard and stir in the egg yolks and remaining cream – beat till smooth and continue to cook until sauce has thickened, but do not boil. Finally adjust seasoning and add lemon juice to taste and serve with the sliced salmon parcel. Pre-heat Oven 220C – Gas Mark 7. And hey presto a delicious dish made from something you have grown yourself!

Ingredients:

2  thick salmon fillets (total weight 2½ lb)
Salt & pepper
3 oz butter
2 pieces of ginger in syrup – chopped
1 heaped tablespoon of currants
8oz shortcrust pastry
1 beaten egg to glazeFor sauce:
2 oz butter
2 chopped shallots
1 tbsp chopped parsley
2 tsp chopped chervil
2 tsp chopped tarragon
1 heaped tsp flour
½ pint cream
Salt & pepper
1 tsp Dijon mustard
2 egg yolks
Lemon juice