Serves 4 - 6
1 x 418 g or 2 x 213 g cans red or pink wild Alaska salmon
25 g (1 oz) butter
2 medium red onions, each sliced into 8 wedges
1 x 500 g pack frozen puff pastry, thawed
150 g ( 5oz) mature Cheddar cheese, grated
a few sprigs of rosemary or thyme
salt and freshly ground black pepper
* Drain the salmon. Remove skin and bones, if desired and break into large chunks. Set aside
* Preheat the oven to 200°C, 400°F, Gas Mark 6. Lightly grease a large baking sheet
* Melt the butter in a frying pan and cook the red onions for about 5 minutes, until softened. Let them cool for a few minutes whilst preparing the pastry
* Roll out the pastry on a lightly floured surface into a circle measuring about 30 cm (12 inches) in diameter. Trim around the circle with a sharp knife to make sure that the pastry rises properly. Lift the pastry onto the prepared baking sheet
* Sprinkle the grated cheese over the pastry to within 2.5 cm (1 inch) of the edges. Scatter the red onions and salmon chunks over the top, add a few sprigs of rosemary or thyme. Season with a little salt and plenty of black pepper
* Bake for about 25 minutes until the pastry is risen and golden brown. Cool for 3 - 4 minutes, then slice into wedges and serve immediately