70 grams (1/3 cup) unsalted butter
2 Shallots chopped
100 grams (1 cup) mushrooms
5 garlic cloves
220 grams Fresh Spinach
1 tsp black pepper
70 grams (3/4 cup) cooked rice
200 grams (4oz) Creamcheese
10 grams fresh dill chopped
Salmon and Pastry
700 g (1 ½ lb) half salmon side skin removed
2 packs ready rolled puff pastry
1 egg whisked
Cook the spinach filling first
In a pan melt the butter over medium heat. Add the Mushrooms, Shallots and garlic, fry until shallots are softened.
Add spinach, black pepper & salt, cook until spinach has wilted.
Add the cream cheese, rice and chopped dill stir together, remove from the heat and place to one side.
Salmon en croute
Use your baking oven in the AGA, or the roasting oven with cold shelf above. If using a conventional oven, Preheat the oven 180°c /360 F gas mark 4
Lay Bake O Glide liner on a baking tray. Place 1 pack of puff pastry onto the liner (use ready rolled puff pastry)
Place the salmon side in the centre of the puff pastry sheet, spread the spinach filling on top of the salmon fillet.
Place the second sheet of puff pastry sheet on top of the salmon and spinach side, press the pastry down, you may have to tuck the corner away to make it look more like a parcel.
Cut away any excess pastry, fold the edges of the first sheet of pastry up to meet the second.
Use a fork (also some beaten egg) to seal the two sheets together all around the edges.
Optional, with the excess pastry, cut off you can make decorations for the parcel
With a sharp knife score the top of the parcel criss-cross, cover all over, try not to cut into deep. Add your decorations coat all over the pastry with egg and bake in the oven for 30 mins.