Another culinary triumph from our kitchens. At first sight it sounds fairly ordinary, but the little touches made it really yummy …
Zen Salmon Wellington
This serves two, generously.
You need:
2 100g salmon fillets
4 scallops (with coral)
1 pack chilled puff pastry
juice ½ lemon
butter
fresh black pepper and dill herb (optional)
egg or milk to glaze

What you do:
1. Pre-heat the oven to 200°C (with fan, 220°C if no fan) and line a baking sheet with some baking parchment.
2. Halve the pastry and roll out each piece to make an oblong about 10×12″.
3. Rinse the salmon fillets and scallops.
4. If the salmon fillets have a long thin edge, cut half this off and just fold it over so the piece is smaller and of more even thickness.
5. Place a fillet on each piece of pastry, and two scallops on each fillet.
Top each with a good knob of butter and a teaspoon of lemon juice; plus if you wish pepper and dill.
6. Dampen the edges of the pastry with more lemon juice, fold over and crimp the edges sealed.
7. Cut a couple of slashes in the top of each wellington and glaze with egg or milk.
8. Bake for about 30 minutes.
9. Serve with salad or lightly steamed veg — we had plain steamed English asparagus with a knob of butter.
It is simple. But the lemon juice is what makes this, adding an unusual tang to the pastry. And the scallops add that touch of luxury.