Preparation

1. Chop coriander

2. Zest lime

Instructions

1. Make the Thai butter by softening the butter adding the zest of lime, curry paste and chopped coriander.

2. Wrap it up and place it in the fridge for at least 20 minutes.

3. Roll out puff pastry into rectangles 20cm x 25cm approx.

4. Brush a little beaten egg around the edges

5. Place salmon in the centre and put a couple of dobs of Thai butter on and season.

6. Wrap the salmon in pastry and seal then glaze with beaten egg.

7. Open freeze for 2 hours until solid.

8. Place on a lightly oiled baking tray and place in the oven for about 30 minutes until golden and salmon cooked.