AuthorJane MerrickCategoryMains 1 Onion - small
75 g Chestnut mushrooms
4 Garlic cloves
Olive oil
Salt - to taste
Freshly ground black pepper - to taste
30 g Baby spinach
500 g Puff pastry
Flour for dusting
1 Egg - beaten
1
Finely chop the onion, mushroom and garlic.
2
fry gently with a splash of olive oil until soft.
3
Add the spinach and fry until softened slightly.
4
Add salt and pepper to taste.
5
Cut the pastry in half, roll out each piece so that it is an inch wider than the salmon fillet.
6
Place one piece of the pastry on a well oiled baking sheet and place the salmon in the middle.
7
Brush the edges of the pastry with beaten egg.
8
Spoon the spinach mixture over the top of the salmon and spread evenly.
9
Top with the remaining pastry making sure the edges are well sealed.
10
Lightly score the pastry with a sharp knife and then brush with beaten egg.
11
Bake in a preheated oven at 180°C/160°C/Gas 4 for 40-45 minutes.
Ingredients
1 Onion - small
75 g Chestnut mushrooms
4 Garlic cloves
Olive oil
Salt - to taste
Freshly ground black pepper - to taste
30 g Baby spinach
500 g Puff pastry
Flour for dusting
1 Egg - beaten