Salmon, Spinach and Mozzarella in Pastry
Ingredients
1 side of skinned and boned fresh salmon (1.2kg approx)
salt and freshly ground black pepper
500g spinach
100g fresh mozzarella or bocconcini cheese
200g fresh ricotta cheese
pinch of ground nutmeg
2 tablespoons chopped spring onions
2 tablespoons chopped fresh chives
1 egg, beaten
800g puff pastry (try to find puff pastry made with butter: Sabato’s house brand or Ernest Adams)
1 extra egg for glazing, beaten
Description
Despite limited time to prepare meals, all really good cooks love to get busy in the kitchen with a dish that requires some care and loving attention. When you’re looking for something to really impress, this is a wonderful party piece that can be served warm or cold. The salmon is wrapped in a mixture of chopped spinach and mozzarella and encased in a light puff pasty.
Method
Season the salmon with salt and pepper, and cut in half lengthwise. Set aside.
Wash the spinach carefully to release any dirt, then cook in a small amount of salted water until it wilts. Refresh under cold water; drain thoroughly. Chop very finely and place in a mixing bowl. Chop the mozzarella into tiny pieces and add to the spinach with ricotta, salt and pepper, nutmeg, spring onion and chives. Mix well and add the first beaten egg.
Roll out half the pastry into a rectangle about 6cm larger than the salmon on all sides. Place this on a baking sheet. Spread half the spinach and cheese mixture in the centre of the pastry, so that it covers about two thirds of the area, leaving a strip of about 6cm on all sides.
Place the salmon pieces in the centre, side by side, topping and tailing the two pieces so that the shape of the salmon roughly equates to an oblong. Sprinkle extra salt and pepper over the fish.
Preheat the oven to 200 C. Carefully spread the remaining spinach and cheese mixture over the salmon. Roll out the remaining pastry, and place this on top.
Brush the pastry base margins with the extra beaten egg and pull them up. Seal the top piece of the pastry to the base with egg so it will remain closed and form a neat parcel. Use any trimmings to decorate the top. Completely brush the parcel with any remaining egg.
Return to the refrigerator for at least half an hour. Bake for 25 to 30 minutes until the pastry is crisp and golden, and the salmon is cooked. Serve warm as an entrée or place in a party buffet.
Categories
now to save this recipe to 'My Recipes'
Already joined up? 
