Ingredients
Serves: 3-4
Prep: 25 mins
Bake 30 mins
- 450g side of fresh salmon
- 200g baby spinach
- 2 tbsp fresh dill, chopped
- 200g full-fat cream cheese
- 1 lemon zest & juice
- Salt & pepper
- 320g puff pastry
- Egg wash- 1 egg whisked
Method
- Preheat the oven to 200C/180C fan.
- Into a frying pan with a tbsp of oil and butter, cook the spinach until it's soft and wilted. Set aside
- In a bowl, add the cream cheese and lemon zest. Mix well.
- Strain off any excess liquid from the spinach and add the spinach to the cream cheese mixture.
- Taste and adjust seasoning with salt & pepper.
- Roll out the puff pastry to 36cm x 24cm.
- Spoon one-half of the spinach filling on one end.
- Place the salmon on top and season.
- Cover the salmon with the remaining spinach cream cheese filling.
- Egg wash the edges and fold over the puff pastry and encase the salmon.
- Press the edges together and crimp to seal.
- Egg wash the outside and place on a lined tray and into the preheated oven and bake for 30-35 mins.
- Remove and allow to sit for 5 mins before serving.
- Delicious served with a garden salad and buttery baby boiled potatoes.
