Salmon Wellington (from the kitchen of Nigel Slater)

• Ingredients:
  2 medium cucumbers, peeled
  5 tbsp. Dijon mustard
  2 tbsp. clear honey
  1 tbsp. white wine vinegar
  1 3/4 oz fresh dill, finely chopped
  1 (13 oz) ready-made puff pastry sheet
  plain flour for dusting
  6 lb. salmon, skin removed and filleted into 2 pieces
  1 egg beaten, combined with a little milk

  Preparation Method:
  1.. Preheat oven to 350 degrees.  Line large baking tray with parchment paper.
  2. Slice the cucumbers length-ways, scrape out the seeds with a teaspoon, and chop into 1/2 inch pieces.
  3. Place cucumbers in a mixing bowl with mustard, honey, vinegar, and dill.  Mix together.
  4. Roll the pastry out to 12 inches on a lightly floured surface.  Lay on the lined baking sheet.
  5. Lay one fillet in the center of the pastry, pile half of the cucumber filling on top and then cover with second fillet.
  6. Brush edges of the pastry with a mixture of milk and beaten egg.
  7. Fold the pastry over the fish, sealing the edges by pressing them together, leaving a gap in the center, so that you can see inside.
  8. Brush the pastry with more beaten egg and milk and bake for 45 min. (or less in a convection oven).  Test with cooking fork.
  9. Serve with the remaining cucumber mixture.