Salmon en croûte, by Nick Nairn
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 250g baby leaf spinach
- 500g pack puff pastry
- 500g salmon fillet, skinned
- 4 slices smoked salmon
- 1 egg, lightly beaten
- 1 tsp cumin seeds
Pre-heat the oven to 180C/160C Fan/Gas 4. Heat the oil in a pan and add the garlic and spinach. Wilt the spinach quickly. Put on kitchen paper to soak up any liquid.
Roll out the pastry on a floured surface to make a 38cm x 38cm square.
Place the raw salmon in the middle, then layer the spinach on top of the fish. Add a little freshly ground pepper. Layer the smoked salmon over the spinach.
Now wrap it up. Bring the edges of the pastry over the fish and seal by pinching the edges together. Do the same at each end. Trim off any excess pastry.
Brush the pastry parcel all over with beaten egg and sprinkle the cumin seeds over the top. Place on a baking tray and put in the oven for 45 minutes, until nicely golden.
Slice and serve with a herby salad or greens.