Salmon en Croute

Serves 4-6

plain flour, for dusting
500g pack of all-butter puff pastry
800g salmon fillet, bones removed
olive oil
sea salt and freshly ground black pepper
4 tbsp black olive tapenade paste
a small bunch of fresh basil
2 ripe tomatoes
150g ball of mozzarella cheese
1 large egg

Preheat the oven to 200C/400F/gas 6.  Dust a large, flat baking tray with flour.  Dust a clean work surface and a rolling pin with flour and roll out the puff pastry, dusting as you go, until it's the same size as the baking tray (about 30cm x 15cm).  Place the pastry on the floured tray.   Drizzle the salmon fillet with olive oil and season with a pinch of salt and pepper.  Transfer to the pastry, skin-side down, then spoon the black olive paste over the top, spreading it out into a thin layer.  Pick the basil leaves and place them over the fish.  Slice the tomatoes and place them over the basil.  Tear the mozzarella into pieces and scatter these on top.  Sprinkle with salt and pepper and drizzle with olive oil.  Gather up the sides of the pastry and pinch and push them together.  Crack the egg into a cup and beat it with a fork, then use a pastry brush to paint this egg wash all around the pastry edges.

Place the baking tray at the bottom of the preheated oven, with an empty baking tray on the shelf above to protect the top of it from getting too much heat.  Cook for 35 minutes.