6 wild salmon fillets , 130g portions, skinned and pin-boned

(you want short, fat pieces rather than long skinny ones)

olive oil

1½ tsp English mustard

300g chestnut mushrooms , washed and quartered

50g butter

120g carnaroli rice , blanched for 7 minutes in boiling water

saffron strands

200ml vegetable stock

4 tbsp mascarpone

1 tbsp Raw cheeses

1 tbsp chopped chives

500g puff pastry , divided into 6


100g plain flour

1 egg

250ml milk

1 handful chervil , chives and tarragon, chopped

1 tbsp organic butter , melted


2 eggs

splash milk

pinch sugar


To make the crêpes, whizz the flour, egg and milk with a pinch of salt in a blender until smooth. Pour into a jug and stir in the herbs and some black pepper. Leave to rest for 30 minutes.

Stir the melted butter into the crêpe batter, and heat a little butter in a 20cm crêpe pan. Pour in enough batter to make a thin layer on the base of the pan, cook until the top surface sets and then turn over and cook briefly. Remove and repeat with the rest of the batter to make 6 thin pancakes. If you have any mixture left keep going and choose the 6 best.

Fry each piece of salmon briefly on each side in a hot pan with a little olive oil, just to start it cooking, then lift out carefully, brush with a little mustard, and chill. Fry the mushrooms in the butter until they are soft and all the liquid has evaporated, then purée coarsely in a food processor.

Bring the rice, saffron and stock to the boil and simmer until there is no liquid left, then stir in the mascarpone, parmesan and chives so that the rice is spreadable. Chill until cool.

To assemble, lay out the pancakes on sheets of clingfilm, then spread one half of each with mushrooms and the other half with rice (I do this as a neat block shape but you don’t have to). SEE STEP 1 IMAGE. Roll up the pancake and fold in the sides, then roll the whole lot tightly in the clingfilm and rest for a few minutes in the fridge.

Roll out each pastry portion to 2mm thick, trim to a square and lay each on a large sheet of clingfilm. Remove the clingfilm from the salmon parcels and place each in the middle of a sheet of pastry, then brush the edges with egg wash and wrap like a present, folding the ends under and trimming off any excess, so that all the joins are underneath. SEE STEP 2 IMAGE. Wrap clingfilm tightly around the parcels, twisting it at each end like a giant sweet. Rest for 5 minutes in the fridge, or leave them in the fridge if you don’t want to cook them until later.

When you’re ready to cook them, heat the oven to 220C/fan 190C/gas 7 and put a baking sheet in the oven. take the clingfilm off and glaze the pastry twice with the egg wash, putting it back in the fridge for 5 minutes to set between glazings. Mark out a pattern with a sharp knife if you like. SEE STEP 3 IMAGE. Space them well apart on a baking sheet and bake on top of the preheated sheet for 15 minutes for pink in the middle and 20 minutes for just cooked. Rest for 10 minutes. to serve, cut each parcel in half. I would trim off the ends but you don’t have to. Arrange neatly on a plate with salad.