Salmon En Croute

1.Preheat the oven to 220°C/Fan 200°C/Gas Mark 7.
2.In a medium bowl, beat the cheese, dill, lemon zest and juice together with a little salt and plenty of ground pepper.
3.Roll out the pastry on a lightly floured surface to a square shape measuring 45cm x 33cm.
4.Spread the cheese mixture on top of the salmon then place it cheese down in the centre of the pastry.
5.Brush edges of the pastry with water then fold over the pastry to enclose the salmon, tucking as if wrapping a present and trimming any excess pastry.
6.Turn the pastry parcel over and place seam-side down on a baking sheet.
6.Use a spoon to make a fish scale pattern on the pastry then decorate with any pastry trimmings, attaching them with water.
7.Make a couple of steam holes in the pastry.
8.If liked, you can cover and chill the prepared salmon overnight in the fridge.
9.Brush the pastry with egg or milk then bake for 25-30 minutes or until the pastry is golden brown. Serve hot with wedges of lemon and watercress.