Preheat the oven to 180C/350F gas mark 4.
Begin by making the salmon mousse. Blend the salmon flesh to a fine purée and add the eggs.
Pass through a fine sieve and place on a plate in the freezer for about 10 minutes. When the edges start to crystallise, blend again until smooth.
Add 550ml of the cream, and continue adding until you have a smooth consistency. Now add the salt, cayenne pepper and lemon juice, and reserve for later.
Next make the crab roll filling. Dry the white crab meat on kitchen roll or a clean cloth.
Soak the bread in the milk until soft, then squeeze out the excess liquid and blend until smooth.
Combine with the rest of the ingredients and 300g of the salmon mousse
Poach off a small amount to check the flavour, and balance and adjust the seasoning if required.
Roll in cling film to form a ballotine. Chill for 20 minutes to set.
To make the crab mayonnaise, combine all the ingredients and season with salt and pepper.
Roll out the puff pastry.
Unwrap the filling from the cling film and place on top of the pastry, leaving enough space around it to fold over and seal the join and ends, then wrap and seal the pastry around it.
Egg wash the pastry, put on a tray lined with parchment paper, and bake at 180C for 25 minutes, or until the pastry is done.
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