Serves 4

Prep: 20 min
Cook: 30 min

400g can pink or red wild salmon
2 pieces stem ginger
15g blanched almonds
15g raisins
50g butter flour for dusting
250g puff pastry for the pie
1 egg

Optional sauce:
1 large shallot or small onion
25g butter
150ml white wine or white wine vinegar
1 tsp smooth
Dijon mustard
2 tbsp crème fraiche
1 tbsp finely snipped chives

Break apart the big piece of fish and remove the backbone, skin, etc, breaking into kebab-size chunks. Chop the ginger and the almonds.

Mix together 50g of the butter with the ginger, almonds and raisins. Dust a work surface with flour. Roll the pastry into two pieces measuring approximately 24cm x 18cm.

Lightly oil or greaseproof paper-line a baking sheet and lay out one piece of pastry. Scatter fish and chunks of the butter mixture over the pastry leaving a 2.5cm border. Beat the egg and use to paint the border.

Position the lid, pressing the edges together, rolling them towards the pie and then crimp with a fork or your fingers, Cornish pasty-style, to seal and secure.

Make a few steam holes with the fork then paint the entire surface with egg. Bake in the oven for 20-30 minutes until puffed and golden.

For the sauce, peel, halve and finely chop the shallot. Melt 25g butter in a small pan, stir in the shallot, and cook gently for about 5 minutes until soft. Stir in the mustard and then add the white wine or wine vinegar.

Boil, uncovered, until reduced by half. Stir in the crème fraiche and chives. Simmer to amalgamate.

Crack the pasty pie and pour on the sauce or serve separately.

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