225 g 8 oz fresh baby spinach, washed and dried well1 pk ready-made puff pastry
plain flour, for dusting
1 egg, beaten
For the parsley and lemon butter, beat the ingredients together in a bowl. Set aside.
Season the salmon with salt and freshly ground black pepper.
Heat one tablespoon of the parsley butter in a pan. Add a handful of the spinach and, as soon as it starts to wilt, add more spinach, until it is all in the pan.
Cook for one minute over a high heat, then press out all the excess liquid. Season with salt and freshly ground black pepper and leave to cool.
Cut the pastry in half and roll out on a lightly floured surface into a circle about 9 – 10 inches in diameter. Roll out the second piece of pastry into a slightly larger circle. Fold the second piece of pastry in two and cut a few slits in the centre to make a pattern. Open out again.
Lay the smaller circle of pastry on to a well-greased baking sheet and spread the spinach mixture over the pastry bringing it out to about an inch from the edge. Slice the salmon and arrange the pieces evenly over the spinach. Spread the rest of the parsley lemon butter over the top.
Brush a wide band of beaten egg around the edge of the circle of pastry and then cover the salmon with the second piece of pastry, taking care not to stretch it or to trap in too much air. Press the edges together to seal. Using a fork, gently press together the edges of the pastry to make a pattern and seal the edges. Chill in the fridge for one hour.
Preheat the oven to 200C/400F/Gas 6.
Brush the salmon parcel with beaten egg.
Bake for 35-40 minutes.
Remove the Salmon Pithivier from the oven and leave it to rest for five minutes. Cut it into wedges to serve.