Method

January's ingredient of the month:
Salmon

1. Pre-heat the oven to 180C.
   
2. Roll out (or unroll) the pastry onto a buttered baking sheet.
   
3. Place the pancakes onto the pastry and then lay the salmon fillet onto this. Season with salt and pepper and sprinkle over the chopped dill and lemon zest.
   
4. Lay the asparagus or green beans lengthways along the salmon. 
   
5. Place the cooked spinach onto this and brush with some melted butter.
   
6. Make an egg wash by beating the egg and adding a little milk. Brush some of the egg wash over the edges of the pastry and then roll the pastry over the salmon to form a parcel.
   
7. Trim off the excess pastry and crimp the edges. Now brush the outside of the pastry parcel with the remaining egg wash.
8. Bake in the oven until crisp and brown (this should take about 30 minutes).
   
9. If you have one, use a digital temperature probe to check the salmon inside to make sure that it is cooked – 60-65C is about right.
   
10. Cook the curly kale by boiling in water for about 3 minutes. Drain, toss in a dash of olive oil and season – then serve with a slice of the salmon en croute.
    

A classic and tasty dish