This fish dish not only looks decorative but can be made in advance.

PREP 1 HR COOK TIME 45 MINS SERVES 6-8

INGREDIENTS
25g butter
4 shallots, chopped
1 garlic clove, finely chopped
Salt and pepper
2 tbsp pine nuts
200g kale, hard stalks discarded, then roughly chopped
6 anchovy fillets
Zest and juice of 1 lemon
2 x salmon fillets, about 500–600g each, skinned
Plain flour to dust
500g all butter puff pastry
1 egg, beaten
For the hollandaise
250g unsalted butter
2 egg yolks
Juice of 1 lemon
A pinch of cayenne pepper

To serve
Fresh watercress
Dill, caviar

UP TO 3 DAYS AHEAD
(MIN. 4 HOURS):
Melt the butter in a large pan and add the shallots and garlic. Season with salt and pepper, cover and cook over a gentle heat for 15 minutes, until soft. Meanwhile, toast the pine nuts in a dry frying pan for a few minutes, until golden. Add the kale, anchovies, lemon zest and juice and pine nuts to the shallots. Cover and cook for 5–10 minutes, until the kale has wilted, then tip into a food processor and blend to a rough paste. Taste for seasoning and adjust if necessary. Leave to cool, then store in the fridge.

UP TO 1 DAY AHEAD
(MIN. 2 HOURS):
Trim the salmon and remove any bones with tweezers. Lay one piece on a board, skinned side down. Spread evenly with the stuffing and then top with the other piece of salmon, skinned side up.
On a lightly floured surface roll out the pastry to a 45 x 30cm rectangle, and 3mm thick. Brush the edges with beaten egg, then lay the salmon down the middle. Fold the pastry up over the salmon and seal the edges. Turn over so the join is underneath and place on a lightly floured baking sheet. Cover in cling film and chill.

1 HOUR AHEAD:
Preheat the oven to 190°C/
170°C fan/gas 5. Score a pattern on the pastry. Brush all over with beaten egg. Bake for 45 minutes, until golden. Leave to rest for 10 minutes.
Make the hollandaise. Melt the butter in a pan. Bring 3cm water to a boil in another pan, reduce the heat to just below a simmer. Put the yolks in a heatproof bowl and sit over the water. Whisk for a minute or so, until the yolks streak the sides of the bowl. Slowly add the butter, whisking, until thickened. Take off the heat and whisk in the lemon juice, cayenne, and a pinch of salt. Serve with the salmon.