A very speedy and stylish fish recipe, which is ideal for large numbers as no last-minute attention is needed.

Serves 4

1 x 375g packet ready-rolled puff pastry
4 x 150g (5oz) centre-cut salmon fillets, skinned
salt and freshly ground black pepper
6 tablespoons Mary Berry’s Lemon and Thyme Sauce
50g (2oz) Parmesan, freshly grated
1/2 cucumber, peeled, seeded and chopped to the size of a pine nut
1 egg, beaten

Preheat the oven to 200ºC/Fan 180ºC/Gas 6. 

Roll out half the pastry very thinly and cut into 4 oblong shapes, each about 7.5 x 15cm (3 x 6in).

Season the salmon fillets with salt and pepper.

Mix 3 tablespoons of the Mary Berry’s Lemon and Thyme Sauce with half the Parmesan and some salt and pepper.  Spread a teaspoon onto the centre of each fillet, and sprinkle with a tiny amount of the cucumber.

Wrap a strip of puff pastry around each fillet, over the Lemon and Thyme mixture, ensuring the join is underneath.  Arrange on a baking sheet.  Lightly score the pastry in a lattice pattern and brush with a little beaten egg.  Sprinkle with the remaining Parmesan.

Bake the parcels in the preheated oven for about 12-15 minutes until the pastry is crisp and the salmon is cooked right through.

To make the sauce, heat the remaining Mary Berry’s Lemon and Thyme Sauce in a small pan until just hot.  Just before serving add the remaining cucumber, and season with salt and pepper.  Serve hot with the hot salmon.

Preparing ahead
The fish can be all prepared and wrapped in pastry, covered in clingfilm and kept in the fridge for up to 24 hours ahead.

Aga
Cook the salmon parcels on a baking sheet on the floor of the Roasting Oven for about 8 minutes, then turn the baking sheet round and transfer to the top of the Roasting Oven for about 5 minutes to brown the top.