Split the salmon in half, remove the bones and skin and divide into 4-6 filets. Mix the lime juice, thyme, oil, wine and pepper, and pour over the fish. Leave to marinate overnight in refrigerator.

Divide the pastry into 2 pieces, one slightly larger than the other. Roll out the smaller piece should be large enough to to take 2 of the salmon fillet is in the 2nd piece should be about 5 cm larger all-round. Drain the filets and discard the marinade

Preheat the oven to 190°C. Place 2 of the filets on the smaller piece of pastry and season. At the armaments and ginger and cover with the other 2 filets

Season again cover with a 2nd piece of pastry and C were well. But with beaten egg and decorate with any leftover pastry. Bake for 40 minutes.