Prep 1 hr 30 mins
Cook 15 mins
This can be served hot or cold, and is a traditional new zealand recipe
- 1 1⁄4 kg skinned and boned fresh salmon, 1 side
- 1⁄2 teaspoon salt & freshly ground black pepper
- 500 g spinach
- 100 g fresh mozzarella cheese or 100 g bocconcini
- 200 g fresh ricotta cheese
- 1⁄4 teaspoon ground nutmeg
- 2 tablespoons chopped spring onions
- 2 tablespoons chopped chives
- 1 egg
- 800 g puff pastry
- 1 egg, for glazing
- Season the salmon with salt and pepper, and cut into 2 pieces down the middle lengthwise. Set aside.
- Wash the spinach carefully to release any dirt, then cook in a small amount of salted water until it wilts.
- Refresh under cold water; drain thoroughly. Chop very finely and place in a mixing bowl.
- Chop the mozzarella into tiny pieces and add to the spinach with the ricotta, salt and pepper, nutmeg, spring onion and chives.
- Mix well and add the beaten egg.
- Roll out half the pastry into a rectangle about 6cm larger than the salmon, on all sides. Place this on a baking sheet.
- 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.
- 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.
- Sprinkle over extra salt and pepper.
- Carefully spread the remaining spinach and cheese mixture over the salmon.
- Roll out the remaining pastry, and place this on top, pulling the extra pastry from the base up, brushed with the extra beaten egg.
- Seal the top piece of pastry to the base with egg so it will remain closed and form a neat parcel.
- Use any trimmings to decorate the top.
- Completely brush the parcel with the remaining egg.
- Return to the refrigerator for at least half an hour.
- Bake at 200 degrees for about 15 minutes until the pastry is crisp and golden, and the salmon is cooked.
- serve hot or cold.