Salmon in Phyllo

Salmon in Phyllo, p 301 of BHG Prizewinning recipes cookbook

David loved this. I liked it too, but it took way too much effort and time buttering all the layers. I would do this in puff pastry or croissant dough next time. The mustard cream sauce is essential, I only made half what it said and we used it all, probably could have done with more.