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COOK’S TIP You can prepare the salmon in advance by following steps 1-2. Wrap in cling film, put on a baking sheet and freeze for up to 3 months. To cook from frozen, brush the pastry with beaten egg and put in a preheated oven at gas 4, 180°C, fan 160°C for 1 hour 5 minutes. Increase to gas 7, 220°C, fan 200°C and bake for a further 10 minutes, until cooked.
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