Preparation time: 20 minutes

Cooking time: 25 minutes

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Serves: 2 people

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  1. Preheat the oven to 200C/400F/Gas Mark 6.  
  2. Place the cream in a saucepan and bring to the boil with salt, pepper and a garlic clove. Simmer until the cream has reduced by half. Remove from the heat and leave to cool slightly.
  3. Meanwhile, roll out the puff pastry into 3 rectangular shape on a lightly floured surface.
  4. Brush the first rectangle with some eggwash, then place the salmon fillet in the centre. Add a layer of spinach and drizzle with some cream, then add a layer of  mushrooms. Lay the second rectangle of puff pastry onto the salmon and mushrooms and seal the edges. Top with a second layer of lattice puff pastry and place on a lightly greased baking tray. Repeat with the remaining salmon fillet.
  5. Brush with egg wash.
  6. Place in a preheated oven for 25 – 30 minutes. Once cooked remove from the oven and serve immediately with creamy mash potato and a light salad.

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