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1
Get your fishmonger to skin and fillet the piece of salmon.
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2
Put the fillets into a shallow dish and pour the oil and lemon juice over them, seasoning lightly with salt and pepper.
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3
Let the pieces of fish soak in this liquor for 6 hours, turning them at hourly intervals.
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4
Roll out the pastry into a square large enough to parcel the salmon.
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5
Re-form the fillets into their original whole shape and place them near the front edge of the pastry.
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6
Finely slice the ginger and put a cushion of these slices over the top of the fish.
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7
Soak the raisins in the remainder of the marinade, plus a little of the ginger syrup, warming them slightly so that they plump up but do not burst.
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8
Arrange these in a second cushion on top of the ginger.
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9
Fold over the pastry to meet the front edge, first brushing the bottom edges all around with a little beaten egg, and press the two edges together.
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10
Nick at 1-inch intervals with a sharp knife.
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11
Brush over the whole pastry surface with the rest of the beaten egg and sit the jole on a wetted baking sheet.
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12
Decorate the top at will with pastry leaves or circles.
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13
Make two small slits in the top to let the steam out.
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14
Bake in the centre of an oven pre-heated to 220C/425 F/gas mark 7 for 20 minutes then for a further 20 minutes at 190 C/375 F/gas mark 5, until the pastry is golden and crisp.
