1. Put the pasta flour in a food processor with the egg and yolks and the organic dill herbs
2. mix till it resembles breadcrumbs
3. remove from processor and knead with the palm of your hand
4. This takes a little while but will come together
5. You will need a past roller to feed the pasta through to get an even thin sheet
6. feed the pasta through at least four times before you use the sheets
7. On the last feed through the machine the pasta can be cut to size
8. You will need 8 largish squares each about 5" square
9. Cut and save till the filling is done

Filling

1. Slice and wash leeks and put in a pan with 20g butter, the fresh dill, garlic and the perfect salt blend and sweat of till cooked, they should not colour if you have a medium heat and stir them
2. Put the salmon steaks into a shallow rectangle bowl and pour the milk over
3. Cover with cling film and microwave on full power for 4 minutes
4. The Salmon may not be fully cooked, but it will cook further in the pasta
5. Remove the silver skin underneath the salmon and throw away, reserve the liquid
6. Separate the salmon into large chunks add to the leeks

To assemble

1. lay four pieces of the rolled pasta onto a worksurface
2. spoon the salmon/leek mixture onto the past leaving a gap round the edges
3. Brush egg wash (the 1/2 egg mixed with the tablespoon of milk) round the gap
4. Top with the 2nd piece of pasta and press the edges firmly to seal
5. Put them on a plate and chill for two hours to firm up

Sauce and Assembling

1. Add the lime, galangal, 60g butter and the olive oil to a small pan
2. Whisk on a high heat and it will thicken and become silky smooth
3. Take the salmon parcels out of the fridge and lay them on a large greaseproof sheet big enough to wrap them in.
4. Arrange the pasta pockets in a line and lift everything and put in a shallow ovenproof dish or tin
5. Pour the milk over from the cooked fish
6. Wrap and seal the parcel and put in the oven for 25 minutes
7. The pasta should soak up the milk and become soft

To serve

1. Warm the sauce a little
2. plate the pasta pockets
3. pour over the lime butter
4. serve with a fresh salad