Salmon En Croute

Instructions

1. In a medium frying pan, on a medium heat, add the butter, when melted, add the shallot and fry until softened. Add garlic powder and spinach and sauté until the spinach is wilted down. *
2. Place the spinach and shallot mix in a sieve and press well to remove as much moisture as possible. *
3. Chop up the spinach mix and place in a bowl. Add the cream cheese, dried herbs, lemon zest, horseradish and salt and pepper to taste. Keep in the fridge until needed. *
4. Dry salmon filets well with kitchen paper and set aside in the fridge until needed. *
5. Roll puff pastry out to 3-4mm thickness. Cut two rectangles to the size of the salmon fillets, adding an extra 3cm all around for the bottom one and an extra 8cm for the top one. *
6. On a baking tray lined with baking parchment, place the smaller rectangle of puff pastry. *
7. Place one salmon fillet, skinned side down in the centre of the puff pastry rectangle, leaving the boarder all the way round the edge. Season salmon with Cajun seasoning. *
8. Spread the spinach mix all over the top of the salmon in an even layer. *
9. Season the other salmon fillet with Cajun and place on top, skinned side up making a sandwich. *
10. Brush egg wash all around the pastry boarder and carefully lay over the second piece of puff pastry. *
11. Crimp the edges all around so they are artfully sealed, and you have a pretty parcel. *
12. Egg wash the entire parcel and add any decorations you like to the top, made out of excess pastry and egg wash those too. *
13. Place in the fridge for up to 24 hours to chill, minimum of 30 minutes before cooking. *
14. When ready to cook, preheat the oven to 180 degrees fan. *
15. Egg wash the parcel for a second time. Prick a few tiny holes in the top for steam to escape. Place in the centre of the pre-heated oven for 50 minutes- 1 hour until golden brown. *
16. Leave to stand at room temperature for 5 minutes before serving. *
17. Serve with a simple green salad with a vinegary dressing and enjoy! *