Salmon and Leek baked pasta parcels Recipe

Put the pasta flour in a food processor with the egg and yolks and the organic dill herbs

mix till it resembles breadcrumbs

remove from processor and knead with the palm of your hand

This takes a little while but will come together

You will need a past roller to feed the pasta through to get an even thin sheet

feed the pasta through at least four times before you use the sheets

On the last feed through the machine the pasta can be cut to size

You will need 8 largish squares each about 5" square

Cut and save till the filling is done

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

Put the salmon steaks into a shallow rectangle bowl and pour the milk over

Cover with cling film and microwave on full power for 4 minutes

The Salmon may not be fully cooked, but it will cook further in the pasta

Remove the silver skin underneath the salmon and throw away, reserve the liquid

Separate the salmon into large chunks add to the leeks

lay four pieces of the rolled pasta onto a worksurface

spoon the salmon/leek mixture onto the past leaving a gap round the edges

Brush egg wash (the 1/2 egg mixed with the tablespoon of milk) round the gap

Top with the 2nd piece of pasta and press the edges firmly to seal

Put them on a plate and chill for two hours to firm up

Add the lime, galangal, 60g butter and the olive oil to a small pan

Whisk on a high heat and it will thicken and become silky smooth

Take the salmon parcels out of the fridge and lay them on a large greaseproof sheet big enough to wrap them in.

Arrange the pasta pockets in a line and lift everything and put in a shallow ovenproof dish or tin

Pour the milk over from the cooked fish

Wrap and seal the parcel and put in the oven for 25 minutes

The pasta should soak up the milk and become soft

Warm the sauce a little

plate the pasta pockets

pour over the lime butter

serve with a fresh salad