A dish for special occasion and not really for one or 2 unless you can used the pastry in something else as you will probably by it from a supermarket.

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You will need:

- salmon fillet

- spinach (fresh or frozen)

- cream (double or single) or yoghurt will do.

- 1 egg

- puff pastry block

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If the pastry is not already rolled, roll it down to a thickness of 4 millimetres, (you need 21/2 time the size of your salmon to be able to wrap it around.

If you use fresh spinach, cooked them very quickly in oil and add a bit of cream or yoghurt. If you are using frozen spinach, once defrosted, add cream or yoghurt.

Lay the creamed spinach on top of the pastry to double the size of the salmon, then add the salmon and cover with the rest of the spinach. Add salt and pepper.

Beat the egg and with a brush cover the edge of the pastry. Then roll over and add egg again on top of pastry.

Baked for 35 minutes at 180 degrees. 

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