Salmon En Croute with Creamed Spinach

INGREDIENTS

• 25g Simply Better Abernethy Sea Salt Butter
• 1 Large Onion, finely diced
• 1 Tbsp. Simply Better Expertly Blended Seafood Seasoning
• 100ml Simply Better Riesling Aus Der Steillage
• 300g Tender Baby Spinach Leaves
• 1 Carton Simply Better Irish Organic Cream Cheese
• 1 Pack Simply Better All Butter Puff Pastry, thawed
• Plain Flour, for dusting
• 2 Simply Better Irish Corn Fed Egg Yolks
• 2 Packs Fresh Organic Salmon Darnes, skinned
• Simply Better Achill Sea Salt & Freshly Ground Black Pepper
• Simply Better Seasonal Baby Potato, Petit Pois & Asparagus, to serve

METHOD

1. Heat a sauté pan over a medium heat. Add the butter and sauté the onion for 3–4 minutes until softened but not coloured. Season to taste, then stir in the seafood seasoning. Pour in the wine and allow to bubble down until completely evaporated, stirring with a wooden spoon to remove any sediment. Set aside to cool.
2. Meanwhile, put the spinach into a colander and pour over a kettle of boiling water. Drain well, then when cool enough to handle squeeze out all the excess moisture and finely chop. Add to the onion mixture with the cream cheese. Cover and chill.
3. Roll out the pastry on a lightly floured work surface to a 48cm × 30cm rectangle. Spoon four even-sized portions of the spinach mixture onto the centre of the pastry, leaving a 2.5cm gap between each piece. Add a salmon darne on top of each one and cover with the remaining spinach mixture.
4. Mix the egg yolks in a small dish with a pinch of salt to make an egg wash. Brush the border of the pastry with the egg wash, then fold over the pastry. Trim the pastry to create a neat edged parcel and chill for at least 2 hours or overnight is perfect.
5. When ready to cook, preheat the oven to 200°C (400°F/Gas Mark 6). Bake the salmon en croute for 35–40 minutes until puffed up and golden brown. Remove from the oven and leave to rest for 10 minutes, then arrange on plates with some of the baby potato, petit pois & asparagus to serve.