80g watercress , woody stems removed

50g organic  butter , softened

4 skinless  wild salmon fillets

500g shortcrust pastry , rolled out and cut into four equal squares

1 egg , beaten 

Preparation

Heat the oven to 190C/fan 170C/gas 5. Whizz the watercress, butter and some seasoning in a food processor to a rough paste.

Put a salmon fillet on to each pastry square and cover with a layer of the watercress.

Brush the edges of the pastry with egg then fold over and join them together so the salmon is completely enveloped. Trim excess pastry off so you have a neat fillet-shaped parcel.

Glaze with egg then bake for 20-25 minutes until golden brown and crisp.

Serve with green beans and baby new potatoes.