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.

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