This is adapted from a recipe in the Sainsbury’s Magazine. It’s not at all difficult, tastes fab, and probably counts as one of my son’s favourite dinners!

Ingredients

  • 1 pack soft cream cheese
  • some fresh or dried dill
  • large handful spinach (fresh or frozen)
  • 5 or 6 skinless, boneless salmon fillets
  • 2 packs of fresh puff pastry
  • 1 egg, beaten

Method

  1. Lightly cook the spinach (I usually do it in the microwave) and then squeeze excess water out with your hands
  2. Mix the cream cheese with dill and add freshly ground pepper to taste.
  3. Roll out the pasty, cut it into squares or rectangles each of which must be big enough for one salmon fillet NB I usually do 2 smaller ones for my ds with half a salmon fillet in each
  4. Place a salmon fillet on each pastry square, top with spinach and then a good blob of the cream cheese mixture.
  5. Fold the corners of the pastry together to make a parcel.
  6. Brush with the beaten egg.
  7. Chill in the refridgerator for 30 mins.
  8. In the mean time, heat the oven to 220°C.
  9. Poke a couple of steam holes in each parcel, then bake on a foil-lined tray on the top shelf of the oven for about 20 mins, until golden.

I usually cut the little parcel for ds up into 4 pieces, which makes it easier for him to eat (sometimes he uses his hands, sometimes he’ll eat off a pre-loaded fork) and cools it down quicker.

You can serve them with a vegetable on the side – both steamed green beans or broccoli go very well.

These are also excellent eaten cold the next day for lunch!