Brendan: "Yes, it's equal quantities of butter, strong flour and quark. Half a teaspoon of baking powder. Normally they put in one to one and a half, but I'm reducing it because the more baking powder you put in, it loses its flakiness and a little salt and that's it. The binding agent is the quark cheese. So it's not very sweet, strong in flavor of cheese, but it would complement, I think, the salmon." Fish Wellington with salmon, eggs, rice, mushrooms and spinach, wrapped in Scandinavian style pastry made using quark.