Ingredients

• 2 medium cucumbers, peeled
• 5 tbsp Dijon mustard
• 2 tbsp clear honey
• 1 tbsp white wine vinegar
• 50g/1¾oz fresh dill, finely chopped
• salt and freshly ground black pepper
• 1 x 380g/13oz ready-made puff pastry sheet
• plain flour, for dusting
• 1 x 2.8kg/6lb salmon, skin removed and filleted into 2 pieces
• 1 free-range egg, beaten, combined with a little milk

Preparation method

Preheat the oven to 180C/350F/Gas 4. Line a large baking tray with baking parchment.

Slice the cucumbers lengthways, scrape out the seeds with a teaspoon, and chop into 1cm/½in thick pieces.

Place the cucumbers in a mixing bowl with the mustard, honey, vinegar and finely chopped dill. Season well with salt and freshly ground black pepper and set aside.

Roll the pastry out to 40cm/16in x 30cm/12in on a lightly floured surface. Lay on the lined baking tray.

(source: BBC Food)