Photo: Marina Oliphant
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Ingredients
- 600g salmon or ocean trout fillet, skinless
- 200g baby spinach
- 1 tbsp chopped dill
- 1 tbsp grain mustard
- 2 tbsp creme fraiche
- 500g (2) shortcrust pastry sheets,
- 1 egg, beaten
- 200g green beans, topped and tailed
- 1 red onion, halved and finely sliced
- 2 tbsp extra virgin olive oil
- sea salt and pepper
- 1 lemon, cut into wedges
Method
Ask for your fish from the thick end. Pin-bone by running your fingers over it and removing any fine bones with tweezers. Cook the spinach in a dry non-stick pan over high heat, tossing well until wilted. Squeeze dry and set aside. Beat the dill and mustard into the creme fraiche.
Heat the oven to 210 degrees. Place the salmon skinned-side down on one sheet of pastry, tucking in the thinner tail end, and season well. Spread the cream evenly on top and scatter the spinach on top of the cream. Brush the pastry around the salmon with egg wash, and place the second sheet on top, pressing to join. Cut away the excess, leaving a border of one centimetre.
Brush the top with egg wash and bake for 25 to 30 minutes until golden.
Cook the beans in simmering salted water for 3 or 4 minutes, then drain and toss with the onions in olive oil, sea salt and pepper. Cut the salmon into four with a serrated knife, and serve with the green beans and lemon wedges.
Tip: Double the mustard creme fraiche recipe, and serve a bowl of it at the table as well.
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