So scrumbtious: Salmon en Croute

Retro alert!! Today we made a bit of a 70's classic, inspired by the success of the 70's throwback BFG cupcakes on Friday. Salmon en croute is totally delicious, and really not hard to make (if Mr B can anyone can).
Salmon with citrus herby buttery goodness all wrapped up in a lovely warm pastry jacket.What's not to love?!

Salmon en croute

Ingredients (for 2 parcels to serve 2 or one bigg'un for about 4 people)

One side of salmon, skin on or off
60g butter
4 teaspoons wholegrain mustard
10g roughly torn basil
5g roughly chopped dill
zest of 1 lemon
One pack of pre packed shortcrust pastry (or if you want please make your own. I can sometimes be bothered... :))
1 egg for eggy wash

Method:

Skin the salmon if not already done. Slice so you have 2 kinda even sized bits. Please don't skin your fingers, your insides are lovely just where they are :)
Schmoodge the butter together with the herbs and zest and season (make sure it's really nice and soft - in my microwave 30s on low is a wondrous thing for lazy disorganised types like me who NEVER ever remember to leave the butter out. Or where I've left my gloves. Or where my umbrella might be...)
Roll out (or, cough, *unroll*) your pastry til it's about 2cm wider than one of your salmon pieces and 2 1/2 times the length (or the other way around. You're aiming to stack the salmon bits on top of each other then wrap the whole jolly lot up. Pictures will help but my bleeding iPhone is having some issues... Will follow soon!)
Spread half the mustard onto the bottom of one of the fishy pieces and place it mustard side down on the fish.
Squidge the herby butter on top of it and sandwich it together with the other fish.
More mustard...
Eggy wash edges, fold up, eggy wash top, score, done.