Step-by-Step Cooking Solutions.

21. Remove pin bones from the salmon, if this has not already been done.

22. Skin the salmon.

23. Slice off the tail tip (you can use this for fish cakes).

24. Trim the salmon of any fat.

25. Slice the salmon in two, lengthways.

26. Place one half on top the other, top to tail. You should have a neat rectangle. You can use this in one piece (as shown here), or cut it into two, or even three pieces. Preheat the oven to its maximum temperature.

27. Make an egg wash. Flour a large board for rolling out the pastry. Take a large piece of foil and fold to the size of the salmon (butter paper may be used for a smaller slice of salmon), and butter.

28. Roll out pastry to size.

29. Trim the pastry.

30. Place one piece of salmon near the edge of one side of the pastry, and season.

31. Now add the gingered butter mixture and place 2nd piece of salmon on top. Re season. Add more butter to cover.

32. Trim pastry on the salmon side, egg wash.

33. Fold up against the salmon tightly, being careful not to tear the pastry.

34. Egg wash the other side, and gently fold over.

35. Tuck together, making sure there are no holes from which the butter can escape.

36. Egg wash the salmon liberally. Place carefully on the foil base, and check again that everything is properly sealed (you don't want any butter to escape).

37. Place in oven, cook for 20-25 minutes. Turn in the oven after 10 minutes. Take out and leave to rest.

38. Slice into portions.

39. Serve on the warm sauce.