Salmon is coated in a creamy, savoury combination of cream cheese, Dijon mustard, oregano, thyme, basil and dill, then topped with feta cheese and spinach and wrapped in a flaky buttery puff pastry. It looks really impressive, but it's really just an assembly job!
- 4 x 175g salmon fillets, boneless and skinless
- 1 x 500g block puff pastry
- 1 tbsp. sea salt and pinch of black pepper
- 150g cream cheese
- 150g mayonnaise
- 125ml Dijon mustard
- 1 tsp. each freshly chopped thyme, dried oregano and freshly chopped basil
- 2 tsp. dried dill
- 190g feta cheese
- 150g spinach, wilted and drained
- 1 egg, beaten
Season the fish fillets on either side with the sea salt and black pepper. Roll the pastry out to about 5mm thick and slice into 4 squares.
Combine the cream cheese, mayo, mustard, thyme, oregano, basil and dill in a bowl. Lay each salmon fillet into the centre of each pastry square.
Spread 1/4 of the cream cheese mix over the top of each salmon fillet, sprinkle on the feta and then later the spinach on top. Fold the pastry up and over the salmon and use a fork to close the seams. Flip the salmon over so it is seam side down, make three slits in each parcel and brush with the beaten egg.
Arrange the salmon on a baking tray and bake in a 190C oven for 35-45 minutes until the salmon is tender and the pastry golden.