Remove the skin from the salmon and cut each piece of fish into 3 rectangles.
Wash, dry and pick the coriander leaves and the mint leaves. Finely chop the two herbs.
Trim the edges of the brick pastry sheets and then cut each sheet into 3 strips.
Season the salmon and salt and then dip each piece of fish into the herbs so that it is coated on all sides. Roll the salmon inside the brick pastry. Seal the edge of the pastry with a little beaten egg.
Peel the cucumber and cut into half centimetre cubes. Peel the apple (keeping the skin), remove the core and cut the fruit into cubes the same size as the cucumber.
Zest and juice the lime.
Mix together the apple and the cucumber. Add the lime juice, lime zest, salt, pepper, curry powder and olive oil. Combine well and then chill in the fridge.
Peel the mint leaves from their stalks.
Lay the mint leaves on to plate covered with cling film and brushed with oil. Cover the mint leaves with another sheet of cling film and then use the tip of a knife to make small holes in the cling film. Place in the microwave and cook for 1 minute at full power.
Heat the oilve oil in a saucepan until smoking hot. Add the salmon to the pan and cook until golden brown on all sides.
Use serving rings to carefully plate the cucumber and apple salad. Place two salmon parcels on top and then decorate with mint leaves and finish with a drizzle of olive oil.
«The salmon in this recipe is served quite rare. Feel free to cook in the oven for 3 to 4 minutes after colouring in the pan if you prefer it a little more well done.»