For some reason we seem to think wrapping or stuffing something is super difficult but in fact it is easy as pie…….salmon pie!  Want a really impressive dinner party dish that can be prepared in advance so that all you have to do is bung it in the oven? Then this is for you…….and me!

Prep  time:  20  Minutes           Cooking time:  35 Minutes           $$  Medium Budget

Serves four

For the Salmon

4 x 140gm salmon fillets, skin off and boneless

4 sheets of store bought  frozen puff pastry, thawed

1 tbs olive oil

100gm of baby spinach or chopped kale (i’ve used both, equally good)

1 small brown onion, finely diced

1 garlic clove, finely diced

Zest of 1 lemon

2 tbs of sour cream

1 tbs of horseradish cream

1 tbs of dill, finely chopped

1 egg, beaten

For the Salad

1 large or 2 baby fennel, sliced very finely

1/2 cup of buttermilk

1/4 cup of extra virgin olive oil

1/4 cup of white wine vinegar

2 tbs of lemon juice

1 tbs of finely chopped parsley

1 tbs of finely chopped dill

Preheat the oven to 220°C .

Heat the olive oil in a fry pan over a medium heat.  Add the onion and garlic and fry until the onion is soft.  Add the spinach and cook for 2 minutes or until wilted and then stir in the lemon zest, sour cream, horseradish and dill.  Season with salt and pepper and remove from the heat.

Divide the spinach mixture between the four sheets of thawed pastry.  Top with a salmon fillet and fold the pastry together so you get a nice little parcel.  You will have too much pastry and will probably need to trim some off to get it nice and neat.*  Press the edges with the back of a fork to seal it properly and brush liberally with the beaten egg.  Bake in the oven for 20-25 minutes or until the pastry is lovely and puffed and golden.

Place the shaved fennel in a large bowl.  In a small bowl, combine the olive oil, buttermilk, vinegar lemon juice, and herbs.  Season with salt and pepper and whisk to combine.  Pour the dressing over the fennel and toss so that all the shavings are covered in the creamy dressing.

Divide the salad between four serving plates and top with a salmon parcel.  You can either cut it in half or leave it whole.  For a dinner party, I would leave it whole…….I cut it to photograph it! Serve with a lovely bottle of your favourite white wine and enjoy!

* I use the left over pastry to make snacks for the kids, they love it!  If you want to prepare ahead, make the parcels up to oven point but cover with a damp tea towel so the pastry doesn’t dry out…..