Preparation:
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. |
