Recipe by Sackville
There's a complete meal inside this tasty pastry -- couscous, fish and spinach.
Top Review by Kendra PeloJoaquin
This meal was delicious! Living in Seattle, Wa, I thought that I had exhausted every possible way to cook salmon. The fish stayed very moist and flaky. The only differences were that I used seasoned breadcrumbs instead of flour to dust the counter before I rolled out the pastry, and I added some of my favorite "fin and feather" spice mixture to the yogurt sauce. The next day I ate the leftovers cold and loved it. I think this is a keeper. Thank you!
- 3 large eggs
- 350 g spinach
- 150 g couscous
- 1 lemon
- 500 g salmon
- 3 tablespoons chopped fresh dill
- 425 g ready-rolled puff pastry, made into two sheets
- 300 g Greek yogurt
- flour, for dusting
- salt and pepper
Directions See How It's Made
- Boil two of the eggs for ten minutes, then cool, drain and peel.
- Wilt the spinach in a bit of boiling water.
- Let cool, then press as much water as you can out of the spinach.
- Place the couscous in a bowl.
- Squeeze juice from half of the lemon into the bowl, add 300ml boiling water and give it a good stir.
- Cover and leave for up to 10 minutes, then use a fork to loosen the grains.
- Cut the salmon into large chunks and squeeze the juice from the other half of lemon on top.
- Season generously with pepper and 1 tbsp of the dill.
- Roughly chop the eggs into big pieces.
- Season with salt and pepper.
- Oil a flat baking sheet and lay out one of the pieces of puff pastry.
- Whisk the remaining egg and then brush a 1 inch border around the pastry.
- Cover with half the spinach.
- Stir half the yoghurt and 1 tbsp of the dill into the couscous and spoon half of that mixture over the spinach.
- Top with the fish and egg.
- Add the rest of the couscous and then the last of the spinach.
- Lay the second sheet of pastry over the filling.
- You may need to dust your worktop with flour first and just roll it a little bit, to make it slightly bigger than the bottom piece.
- Crimp the edges together with a fork, then paint the surface with beaten egg and roll the border towards the centre.
- Make a few steam holes with a fork or knife and put into a moderate oven (350 F or 180C).
- Cook for 20-30 minutes until the pastry is puffed, golden and cooked through.
- Serve in thick slices with a sauce made of the remaining dill and yogurt.