Salmon en Croute #recipe

Salmon en Croute Serves: 6 Prep time: 20 mins Cook time: 50 mins Ingredients 1 Tbs extra virgin olive oil 1 red onion, finely chopped 280g baby spinach 250g cream cheese 2 x 375g sheets frozen puff pastry, thawed 1 egg, beaten zest of 2 lemons 1/2 cup basil leaves 1 side of salmon, skinned and boned lemon wedges and salad to serve Method Preheat oven to 180C fan forced (200C conventional). Line a large oven tray with baking paper. Heat oil in a large frying pan on medium high. Cook onion for 3-4 mins, until softened. Season with salt and white pepper. Add spinach and cook, stirring for 1-2 mins until wilted. Transfer to a large bowl and allow to cool slightly. Pour off any excess liquid. Stir in cream cheese until well combined. Stir in lemon zest and refrigerate until needed. Trim any excess belly from salmon, then halve widthways into 2 equal sized pieces. Spread cream cheese mixture on one piece of salmon on topside. Top with other piece of salmon and sandwich together. Lay 1 sheet of puff pastry on a clean board. Carefully transfer salmon to the centre of the pastry. Brush edges with some egg wash, then top with the other pastry sheet. Press edges to seal, then trim excess pastry around the parcel with a pastry cutter. Brush top with remaining egg wash, then use a teaspoon to imprint top with a scale pattern. Sprinkle top with some sea salt then bake for 40 mins, until golden and puffed. Allow to rest for 5 mins, then slice and serve with lemon wedges and a side salad.