Instructions: Roll out pastry until one eighth inch thick. Wrap the seasoned salmon in the pastry, which should then be glazed with beaten egg. Cook for 20 minutes at 190 degrees C / 375 degrees F / gas mark 5.

Place the cherries in a pan; add sugar and vinegar. Bring to the boil then thicken slightly with cornflower. When the salmon is ready add the kirsch.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.