Carefully remove the skin from the salmon and cut the flesh into bite-sized chunks (ensuring there are no bones).

Combine the salmon and prawns in a bowl and sprinkle with lemon juice.

Season to taste with the salt and pepper and set aside.

Pre-heat the oven to 190C.

Cut the filo pastry into 8 squares each measuring approximately 18cm.

Brush 2 squares with the melted butter, covering the remaining squares with a damp tea towel.

Place ¼ of the salmon & prawn mixture in the middle of one filo square.

Fold two sides of the filo so that they overlap the filling to form a rectangle, then fold one of the open ends over the top of the purse and the other one underneath.

Place this parcel on the second buttered square, draw up the edges and seal the parcel.

You can choose to finish your parcel square, or draw up the sides and twist the pastry close to the filling.

Repeat steps 4-7 three more times.

Place the four parcels on an oiled baking tray, brush with melted butter and bake in the oven for 15 to 20 minutes until golden brown.

Serve the parcels hot from the oven with either a small garnish as a starter, or a larger salad as a main course; on the side add a lovely smooth lemon butter sauce (see below).

You can use this sauce to accompany a variety of fish dishes; it works really well with salmon, bass and monkfish.

In a pan whisk the single cream and lemon juice together.

Combine the flour, melted butter and egg yolk and then whisk the mixture into the cream and lemon.

Heat very gently, stirring consistently until the mixture thickens enough to coat the back of a wooden spoon.

Season to taste with salt and pepper and stir in the chopped tarragon.

Keep warm until required.