SALMON EN CROÛTE

The perfect pescatarian friendly meal to feed hungry friends or roommates for either lunch or dinner. A recipe for life that can be prepared a few days before it is ready for the oven.

Ingredients

600-800g Salmon

150g butter

Salt

Pepper

2tbsp olive oil

1 Lemon

1 Red Onion

Spinach Layer

500g Spinach

3tbsp Capers

Large handful of the following herbs – Dill, parsley, chive

2tbsp Dijon Mustard

3tbsp Greek Yoghurt

4 sprigs of spring nion finely sliced

Half a red onion finely chopped

2-4 sheets of puff pastry

1 egg beaten

Method 

Slice lemon and onion and add to saucepan of melted butter and olive oil

Soften onion

Pour over salmon in baking tray season with salt and pepper

Bake at 180C for 20 mins

In another pan soften onion and spring onion olive oil

Add capers, spinach and all herbs cook until spinach is half the size

Add in yoghurt cooking for a 30secs more leaving a bit of “crunch/bite” to the spinach

Season with salt and pepper

Allow to cool

Shred salmon into a combination of small and larger chunks

Spread out salmon over one layer of pastry leaving a cm of pastry at the edge

Add spinach mixture over the top and layer a second piece of pastry over the top

Using a fork crimp the edges of the pastry to seal in the salmon

Score the top of the pastry to look like scales

Beat the egg and brush over the pastry making sure to get every crease

Bake at 180C for 30 mins

Serves 6 - 8ppl