120g cream cheese

4 small salmon fillets, skinned

1 pack ready rolled puff pastry

1 finely chopped

1tbsp olive oil

salt and pepper

Prep time:

Cooking time: 25 minutes

Total time:

Serves: 4

This familiar dish looks as if it’s tricky and long-winded to prepare, but it is much simpler than the beefy version, especially if you use ready rolled pastry. I’ve made these as individual servings, but you could also use a side of salmon, which makes an impressive centrepiece.

This familiar dish looks as if it’s tricky and long-winded to prepare, but it is much simpler than the beefy version, especially if you use ready rolled pastry. I’ve made these as individual servings, but you could also use a side of salmon, which makes an impressive centrepiece.

  1. Gently sauté the onion in oil for 3-4 minutes, until translucent, add spinach, season and stir until wilted then drain (pressing out as much liquid as possible).
  2. Cut the pastry into quarters and lay on a baking sheet. Brush with half of the beaten egg (this will help prevent a soggy bottom).
  3. Add spinach mixture to one half of each pastry rectangle. Slice the salmon fillets in half if they are long, so they fit on top of the spinach.
  4. Spread approx 30g cream cheese on top of each fillet and then fold the pastry over, sealing the edges carefully (you can tuck them under the pastry for neatness, I added a lattice top, this is optional).
  5. Brush with the remaining egg and bake in a pre-heated oven for 20-25 minutes until the pastry is golden brown.
  6. Serve with new potatoes and vegetables of your choosing.

You may also like

Pot-roast chicken pot au feu

Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back...

Cured trout, crème fraîche & pickled kohlrabi, cucumber & dill

This easy starter is impressive in looks and taste; taking only minutes to prepare, it does need to be chilled overnight in the fridge and is a perfect light and summery dish to have ready to serve when your guests...

Gooseberry & elderflower fool

Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing...