2 pieces of puff pastry, defrosted
2 pieces of fresh salmon, skin removed
Small piece of leek, finely chopped (I use the greenish end)
100g pack of baby spinach leaves
3 tbsp pine nuts
20g butter
Olive oil
1 egg , whisked
Salt and pepper
METHOD
Preheat the oven to 200C
In a frying pan, melt the butter with a splash of olive oil to stop the butter from browning. Fry the leeks and pine nuts until the leeks soften, then add the spinach and cook until the spinach has wilted. Remove from heat.
Arrange the spinach mix in the centre of the puff pastry. (x2). Place a piece of salmon on top of each, add salt and pepper. Fold the pastry over the top, using egg wash to seal the parcels. Flip over onto a try lined with baking paper.
Brush with egg wash, sprinkle with salt, and with a sharp knife make some diagonal slits in the top of the pastries.
Bake for 30 mins until nicely golden.
Serves 4. Serve e.g. with takana miso soup and rice.
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