Salmon Pastry Parcel

Prep time: 40 mins

Serves: 4

Ingredients

- 4 Salmon fillets (skin removed)

- 2 Lemon

- 2 Puff pastry sheets

- 30g Plain Flour

- 30g Butter

- 200ml Milk

- 1 tbsp Dijon mustard

- 1 white onion (finely diced)

- 100g Spinach

- 2 Garlic cloves (minced)

- 1 egg (beaten)

- 1 large bunch of Dill (chopped)

- Salt & pepper (to taste)

Method

- In a large saucepan, on a low heat, bring the butter to a foaming stage then gently sweat the onion & garlic until fully cooked & translucent.

- Add the flour, stir into a paste, and cook for 5 mins before adding the milk slowly, a little at a time whilst whisking continuously until you reach a thick onion & garlic sauce (You want it really really thick so it doesn’t run out of your pastry.

- Season with salt & pepper, add the dijon mustard, spinach, chopped dill & the zest of 1 lemon. Stir well then set aside.

- Place one sheet of puff pastry onto a lined & greased baking tray. Line the salmon fillets in the middle of the pastry, and season well with salt, pepper & Lemon Juice.

- Pour the sauce on top of the salmon and spread evenly.

- Place the 2nd sheet of puff pastry over the top (you can lattice this sheet if you like) seal along the edges by pressing it down with a fork dusted in flour. Brush the beaten egg over the top and bake in the oven at 185ºc for 25 mins until golden brown and cooked through.

- Serve with a wedge of lemon, and enjoy!