Ingredient:
1.7-2 kg (3 ½-4 lb) salmon, cleaned and filleted, then cut lengthways in half and skinned
1 tbsp chopped fresh dill
Grated zest and juice of 1 lemon
Salt and black pepper
30 g (1 oz) butter
8 spring onions, sliced
250 g (8 oz) spinach leaves, coarsely shredded
250 g (8 oz) low-fat soft cheese
Plain flour for dusting
750 g (1 ½ lb) puff pastry
1 egg, beaten
Lemon slices, cherry tomatoes, and parsley sprigs, to garnish
Method:
Put the two pieces of salmon into a shallow non-metallic dish and sprinkle with the dill, lemon zest and juice, and salt and pepper. Cover and leave to marinate in the refrigerator for about 1 hour.
Melt the butter in a small pan, add the onions, and cook gently for 2-3 minutes until soft but not coloured. Remove from the heat.
Add the spinach, toss in the butter, then leave to cool. Drain any excess water from the pan. Stir in the cheese, and season with salt and pepper.
Roll out half of the pastry on a lightly floured surface to a 20×38 (8×15 in) rectangle. Put the pastry on a baking tray, and place one salmon fillet, skinned side down, on top. Spread with the spinach mixture, then put the second salmon filled on top, skinned side up. Brush the pastry border with a little beaten egg.
Roll out the remaining pastry to a slightly large rectangle, cover the salmon completely, then trim and seal the edges. Make scales on the top with the edge of a spoon, then make two small holes to let steam escape during baking.
Brush with beaten egg and bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for 40-45 minutes until the pastry is risen and golden brown. Serve hot, garnished with lemon, tomatoes, and parsley.
1.7-2 kg (3 ½-4 lb) salmon, cleaned and filleted, then cut lengthways in half and skinned
1 tbsp chopped fresh dill
Grated zest and juice of 1 lemon
Salt and black pepper
30 g (1 oz) butter
8 spring onions, sliced
250 g (8 oz) spinach leaves, coarsely shredded
250 g (8 oz) low-fat soft cheese
Plain flour for dusting
750 g (1 ½ lb) puff pastry
1 egg, beaten
Lemon slices, cherry tomatoes, and parsley sprigs, to garnish
Method:
Put the two pieces of salmon into a shallow non-metallic dish and sprinkle with the dill, lemon zest and juice, and salt and pepper. Cover and leave to marinate in the refrigerator for about 1 hour.
Melt the butter in a small pan, add the onions, and cook gently for 2-3 minutes until soft but not coloured. Remove from the heat.
Add the spinach, toss in the butter, then leave to cool. Drain any excess water from the pan. Stir in the cheese, and season with salt and pepper.
Roll out half of the pastry on a lightly floured surface to a 20×38 (8×15 in) rectangle. Put the pastry on a baking tray, and place one salmon fillet, skinned side down, on top. Spread with the spinach mixture, then put the second salmon filled on top, skinned side up. Brush the pastry border with a little beaten egg.
Roll out the remaining pastry to a slightly large rectangle, cover the salmon completely, then trim and seal the edges. Make scales on the top with the edge of a spoon, then make two small holes to let steam escape during baking.
Brush with beaten egg and bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for 40-45 minutes until the pastry is risen and golden brown. Serve hot, garnished with lemon, tomatoes, and parsley.
