Ingredients
Method
- Start with the filling. Tip the spinach into a heatproof bowl, pour over boiling water and give it a quick stir until it collapses into a glossy green heap. Drain well, then — hands in — squeeze out every last drop of water. You want creamy, not soggy.
- Stir the cream cheese and egg yolk into the spinach, season generously with salt and pepper, and mix until smooth and lush. Park it to one side.
- Now for the salmon. Lay the fillet on a board, season well, then shower it with chopped dill. Layer the chargrilled peppers over the top, then spread the spinach mixture evenly over everything, like icing a very posh cake.
- Crack the egg into a bowl, add the milk and the reserved egg white, and whisk until smooth. This is your golden-ticket egg wash.
- Crack the egg into a bowl, add the milk and the reserved egg white, and whisk until smooth. This is your golden-ticket egg wash.
- Take the puff pastry and cut off about two-thirds. Pop the smaller piece in the fridge for later. Roll out the larger piece on a floured surface until it’s big enough to generously wrap the salmon. Slide it onto a sheet of baking paper.
- Place the salmon in the centre of the pastry and brush the pastry all around it with egg wash. Fold the pastry over the ends, brushing as you go, then bring the sides up and over to meet neatly on top. Seal, crimp, and admire your handiwork. Chill in the fridge for at least 30 minutes (and save the remaining egg wash).
- Heat the oven to 220°C / 200°C fan / Gas 7, with a baking tray heating up inside.
- Roll out the remaining pastry and cut out decorative shapes if you’re feeling fancy. Stick them on with egg wash, then brush the whole parcel generously.
- Transfer to the hot tray and bake for 30–35 minutes, until the pastry is puffed, deeply golden and crisp underneath, and the salmon is perfectly cooked.
- For the sauce, simply stir all the ingredients together in a bowl, season to taste, and try not to eat it straight from the spoon.
- Let the salmon en croûte rest for about 15 minutes before slicing into thick, glorious pieces. Serve with the herb sauce and enjoy the applause.
Notes
When it comes to pastry, think calm confidence. Lightly dust a clean work surface and your rolling pin with flour — and if you don’t own a rolling pin, a straight-sided wine bottle works perfectly (multi-tasking at its finest). Gently press the pastry into the rough shape you need, then roll, turning it as you go, until it’s about 3mm thick and beautifully even.
To move the pastry without panic, lift it onto the rolling pin and glide it across. If it tears? No drama. Just press it back together with your fingertips — puff pastry is wonderfully forgiving.
As for the salmon: large fillets are often sold as a side of salmon. Supermarkets usually leave the skin on, so make sure you remove it before you start. Once that’s done, you’re ready to wrap everything up in golden glory.
