- 2 large cucumbers
- 3 tsp dijon mustard
- 2 tablespoons of clear honey
- 30g of dill (be generous)
- 1 tablespoon white wine vinegar
- Salt and pepper
- 6 small fillets of salmon (Nigel Slater has no skin on his but I left it on and it still tasted great so I wouldn't bother)
- Ready roll puff pastry
- 1 egg, beaten
Peel the cucumber. Cut it in half. Now cut down the middle and scoop the seeds out with a spoon then chop them up into smallish chunks. Pop in a bowl.
Add the mustard, honey, dill and white wine vinegar and mix well with a spoon. Season.
Flour a baking tray (only a little bit) and lay the pastry out. Pop three of the fillets in the middle of the pastry. Cover with half of the cucumber salsa (try and get a bit of liquid in so it is nice and moist).
Now put the rest of the fish on top. Add a little more salt and pepper. Keep the rest of the salsa to eat when it is cooked.
Cook for 35 mins at about 190. It should go a beautiful golden colour.