Instructions

Remove any small bones from the salmon with tweezers and cut in half across.
Melt butter in a suitable saucepan, and stir in the flour until a wet sandy texture is formed (a roux). Allow to cook gently for 1 minute.
Slowly add the Essential Cuisine fish stock, ladle at a time, stirring until the sauce thickens and the lumps are broken down.
When all the stock has been added and the sauce is smooth, cover with a lid and simmer gently for 3-4 minutes, turn heat off and leave for 10 minutes.
Fold in the cream, mustard, paprika, Worcestershire Sauce, crab meat, watercress and tarragon finally squeeze the juice lemon in and add the zest.
Season to taste with sea salt and ground black pepper. Allow to cool.
Dust a clean work surface with flour and roll out 160g of the puff pastry into a rectangle big enough to hold the salmon half and have a 3cm boarder. Place on a non stick baking tray.
Place a piece of salmon on the centre of the pastry and spread with the crab mixture. Place the other piece of salmon squarely on the top.
Beat the egg with a fork and brush the edges of the pastry
For the top roll out the remaining part of the pastry so that it is 3cm bigger than the base on all sides.
Lay the pastry top over the salmon and crimp the edges together, all round to seal.
Chill in the fridge for 2 hours or overnight.
Preheat oven to 200c/gas 7. Brush the pastry all over with the remaining beaten egg. Cut three slits into the top of the pastry to allow air to escape.
Bake for 30-35 minutes until puffed and golden. Allow it to stand for 5 minutes and then serve and slice.
Your Essential Salmon En Croute is ready to serve.