Serves 2

  • 25g butter
  • 1 onion, thinly sliced
  • 1 garlic clove, chopped
  • 100g chestnut mushrooms, thinly sliced
  • 40g spinach
  • 1 tsp thyme
  • 200g puff pastry
  • 100g smoked salmon, sliced
  • 300g salmon, skin removed
  • 1 Eggs, hard boiled, sliced
  • 1 egg wash made of 1 egg yolk with1 tbsp milk
  • Salt and freshly ground black pepper.


  1. Preheat the oven to 180C/350G/Gas Mark4.
  2. Over high heat, in a large pan, melt the butter. Add the onion, garlic, mushrooms, and sauté for 2 minutes or until cook through. Add the spinach, toss in the vegetables and let the spinach wilt for a minute or so. Remove from the heat and set aside to cool.
  3. Next, on a lightly floured surface, Roll out two sheets of pastry, about 30 X 20 cm, and brush the surface with egg wash.
  4. Place one sheet of pastry on a layer of parchment paper and onto a baking tray.
  5. Place half of the fish in the centre of the pastry. Add the sliced smoked salmon, add the spinach and mushroom on to fish. top with the sliced boiled eggs .
  6. Lay the second piece of salmon onto the egg mixture and season with salt and pepper.
  7. Cover with the top sheet of puff pastry on the salmon mixture and press lightly all round the border with a fork to seal the edges.
  8. Brush with egg wash again and leave to set in the fridge for 10 minutes in the fridge.
  9. Remove from the fridge, and with the tip of a sharp knife, make very light incisions on the pastry to decorate.
  10. Transfer the baking tray in the preheated oven and bake for 30 – 35 minutes until coloured and cooked throughout. Remove from the oven and allow to stand for 5 minutes on a cutting board.
  11. Carefully carve two portions and serve with vegetables.