OUR wonderfully unpredictable British weather means that even when dining al fresco you might prefer a hot meal.
Here's a clever fishy recipe from Saxby's, the pastry firm, which can be served hot or cold.
SALMON JALOUSIE
Serves 4-6
Ingredients:
500g puff pastry
2 tablespoons (30ml) oil
1 red pepper, deseeded and chopped
1 bunch spring onions, sliced
2 x 7oz (200g) cans salmon, well drained
beaten egg to glaze
Heat the oil in a pan and fry the pepper and onions until softened. Transfer to a bowl. Flake the salmon, discarding any bones and add to the bowl with the sweetcorn.
Roll out half the pastry to an 11 x 7 ins (28 x 18cm) rectangle. Lift on to a baking sheet and top with the salmon mixture, spreading out in an even layer to within in (1cm) of the pastry edges.
Roll out the remaining pastry to a slightly larger rectangle. Make diagonal cuts through the pastry, about 1in (2.5cm) apart to within 1in (2.5cm) of the edges.
Dampen the edges of the pastry base and lift over the lid, pressing the edges together to seal. Chill for 30 minutes.
Set the oven to Gas Mark 7, 425 deg F, 220 deg C and bake for 20-25 minutes or until golden brown.
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