1 tablespoon finely grated ginger
1 lime, (zest finely grated)
1 tablespoon finely chopped lemongrass
1 (long) red chilli, de-seeded and finely chopped
1 tablespoon brown sugar
1 x 25cm square sheet sourcream shortcrust pastry*
2 x 200 g Petuna salmon fillets, approximately 5 cm wide, skinned and de-boned
1 tablespoon milk
2 tablespoons sesame seeds
baby leaf salad, to serve
Prep: 20 mins | Cook: 30 mins | Serves 4
Preheat the oven to 200°C (180°C fan forced).
Put the ginger, grated lime zest, lemongrass, chilli and brown sugar into a bowl and stir to combine.
Put the sheet of pastry on a baking tray lined with baking paper. Lay the two salmon fillets across the centre of the pastry. Turn one of the salmon pieces upside down and overlap the two thin sections. This will ensure an evenly shaped rectangle. Top with the ginger and lemongrass paste.
Bring the two sides of the pastry together and roll them over to join together. Press together, then press the two open ends together. Brush the milk over the pastry, then sprinkle with the sesame seeds and some sea salt. Bake in the oven for 30 minutes.
Slice, and serve with the baby leaf salad.