Instructions: Preheat the oven to 190 degrees C/375 degrees F/gas mark 5.

Puree the salmon in a food processor.

Add the mace and the (unbeaten) egg whites and mix again.

Remove the bowl and place in the refrigerator.

Chill for at least 20 minutes.

Add 230ml of the cream mix again season with salt and pepper and return to the fridge.

Lightly whip the remaining cream; it should stand in light peaks.

Fold into the salmon.

Refrigerate for a further 15 minutes.

Roll out one half of the pastry into a 25cm circle and the remaining half into a 20cm circle.

Put the smaller circle on a baking sheet and spoon the mousse on top.

Brush the edge with egg and place the larger piece on top pressing the edges down firmly to seal.

You can crimp them with your finger and thumb if you wish.

Brush with egg and refrigerate for 15 minutes.

Bake for 35-45 minutes.

Check that the pastry does not burn.

Serve warm with hollandaise sauce.

Serves 6

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