Salmon En Croute with Black Cherry and Kirsch Sauce

4 6 oz salmon fillets
1 lb Puff pastry
2 Eggs
1 8 oz tin black cherries
6 oz Sugar
1 tb Vinegar
1 ts Cornflower
1 Measure of kirsch
Salt and pepper to season

Roll out pastry until one eighth inch thick. Wrap the seasoned salmon in the pastry, which should then be glazed with beaten egg. Cook for 20 minutes at 190 degrees C / 375 degrees F / gas mark 5.

Place the cherries in a pan; add sugar and vinegar. Bring to the boil then thicken slightly with cornflower. When the salmon is ready add the kirsch.

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