1. Season the salmon with salt and pepper, and cut into 2 pieces down the middle lengthwise. Set aside. 2. Wash the spinach carefully to release any dirt, then cook in a small amount of salted water until it wilts. 3. Refresh under cold water; drain thoroughly. Chop very finely and place in a mixing bowl. 4. Chop the mozzarella into tiny pieces and add to the spinach with the ricotta, salt and pepper, nutmeg, spring onion and chives. 5. Mix well and add the beaten egg. 6. Roll out half the pastry into a rectangle about 6cm larger than the salmon, on all sides. Place this on a baking sheet. 7. 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. 8. Place the salmon in the centre, side by side, topping and tailing the two pieces so that the shape of the salmon roughly equates to an oblong. 9. Sprinkle over extra salt and pepper. 10. Carefully spread the remaining spinach and cheese mixture over the salmon. 11. Roll out the remaining pastry, and place this on top, pulling the extra pastry from the base up, brushed with the extra beaten egg. 12. Seal the top piece of pastry to the base with egg so it will remain closed and form a neat parcel. 13. Use any trimmings to decorate the top. 14. Completely brush the parcel with the remaining egg. 15. Return to the refrigerator for at least half an hour. 16. Bake at 200 degrees for about 15 minutes until the pastry is crisp and golden, and the salmon is cooked. 17. serve hot or cold. ---------------------------------------------------------------------------
Nutrition
Ingredients
