salmon en croute

Being bored with always making the same thing with fish, this week I decided to try something a bit different. I had been reading about a venison wellington in a foodie magazine and thought maybe I could do something with puff pastry & salmon

Ingredients for 2 people:

2 salmon steaks or fillets, skins removed
100 gr spinach
100 gr of cream cheese
all butter puff pastry
salt, pepper & freshly grated nutmeg
1 egg beaten for glazing

Method:

Preheat the oven to 200C/400F/gas 6
Wilt the spinach in a pan with a little bit of water and a small knob of butter. This will only take a couple of minutes. Drain the spinach off and pat dry with some kitchen paper before chopping finely.
Mix the spinach with the cream cheese & season with some salt, pepper and a little freshly grated nutmeg.
Roll out the puff pastry and cut rectangulars out of this. Fold the pastry in half, and one of the halfs in half again, before cutting slits in the pastry about 1 cm/ 1/2 inch apart to create the jalousie effect.



Unfold the pastry and place the cream cheese mixture on the opposite half of the pastry. Sit the salmon on top of this and brush the edges with the egg wash.

Fold the jalousied pastry over the top, making sure that all the edges are well sealed. Brush withh the egg wash and place in the oven for about 25 minutes until the pastry is golden brown.

Serve with vegetables of your choice.