Steve Cooks

Steve’s Salmon Coulibiac

Got too much salmon laying around? Make this simple double-decker fishy dish! Totally good for you too!

Instructions

Skin and rinse salmon.

Season and fry off spinach in butter until just wilted, allow to cool.

Cut pastry to about 5cm bigger than largest salmon piece.

Place pastry on oven paper and large salmon piece on top, wash base of pastry with egg around the salmon, place spinach on top of salmon with cooled butter from pan.

Place second piece of salmon on top of spinach and cover with a larger piece of pastry.

Gently press top pastry around to form a cover. Crimp the two pieces of pastry together with a fork.

Trim excess pastry to a 1cm border. Wash all over with egg.

Cook in 180C fan oven for 25 mins (or until pastry is golden brown). Serve with Hollandaise.

Ingredients

  • 2 x 100 - 150g Salmon filets

  • Big handful of spinach leaves (stems removed)

  • 50g Butter

  • 1 Egg (lightly beaten)

  • 2 sheets Puff Pastry

  • Salt and Pepper