Ingredients

• 1 onion
• 1 handful of fresh dill
• 150g - 5oz spinach
• 1 lemon (half for zest only)
• 100g - 3.5oz crème fraîche or cream cheese (approx 2 heaping tbsp)
• 2 thick slices of fresh salmon
• 2 sheets of butter puff pastry
• 2 eggs (yolks only)
• 1 tbsp of butter
• 1 tbsp of capers
• Salt & pepper

Steps

• Step 1

  Thaw out the pastry and pre-heat your oven to 400°F – 200°C.

• Step 2

  Peel and slice the onion finely.

• Step 3

  On medium heat, melt the butter in a frying pan and add the sliced onion and sweat for a couple minutes.

• Step 4

  Add the spinach, salt and pepper, toss and mix well for 30 seconds. Leave aside to cool right down.

• Step 5

  Skin your salmon pieces and remove any pin bones using tweezers.

• Step 6

  In a mixing bowl, add your crème fraîche.

• Step 7

  Chop the dill and add to mixing bowl along with the zest of half a lemon.

• Step 8

  Chop the capers and add to mixing bowl.

• Step 9

  Unroll or remove pastry sheets ready to use and trim to size (large enough to wrap fish in).

• Step 10

  Scoop half the spinach mix and place in the centre of each pastry sheet same size as salmon.

• Step 11

  Add the salmon on top, both should be the same size.

• Step 12

  Fold the pastry over to wrap like a parcel squeezing each end as close to the salmon as possible not leaving any air gaps. Trim any excess pastry turn upside down. Place on sheep pan lined with parchment paper.

• Step 13

  Separate the yolks from the whites, add the yolks to a small bowl and using a pastry brush, mix the yolks and glaze the pastries ensuring the top and sides are evenly coated.

• Step 14

  Using a sharp knife, score the pastry with diagonal lines. It’s fine if a few are deeper to let some of the steam out. Sprinkle a little flaky salt on top.

• Step 15

  Bake in oven for 20-25 min at 400°F – 200°C, usually until golden brown.

• Step 16

  Leave to rest at least 15 minutes before slicing and serving.

Little Tips

You can make these the day before and leave them in the fridge covered ready to cook the next day.
If your spinach has a lot of water, leave to cool in a strainer so the juices with drain away.
Salmon is a fish that's also fine to have medium rare.