Neven Maguire's Salmon En-Croûte with Citrus Butter

INGREDIENTS

• 2 Simply Better Organic Irish Salmon Darnes, skin removed
• 1 Simply Better Corn Fed Large Egg
• 1 Tbsp Simply Better Organic Irish Jersey Milk
• 500g Puff Pastry, thawed if frozen
• 50g Unsalted Butter, softened
• 50g Baby Spinach Leaves, washed
• Finely Grated Rind of 1 Lemon
• Finely Grated Rind of 1 Orange
• 1 Tbsp Fresh Flat Leaf Parsley, chopped
• 1 Tbsp Sesame Seeds
• Sea Salt & Freshly Ground Black Pepper
• Mixed Green Salad, to serve

METHOD

1. Place the butter in a small bowl and beat in the parsley, lemon and orange rind and season generously.
2. Preheat the oven to 200°C (400°F/Gas Mark 6). Line a baking sheet with parchment paper.
3. Cut the pastry into 4 even sized sections and roll each one out on a lightly floured surface into a 12xm x 18cm rectangle, trimming down the edges if necessary. Arrange two of the pieces of pastry on the baking tray lined with parchment paper. Place a salmon fillet in the centre of each one and smear over some of the citrus butter and cover with the spinach leaves.
4. Mix the egg and milk together to create an egg wash and use this to brush the edges of the pastry, then lay a second sheet of pastry on top, pressing down to seal. Crimp the edges by gently pressing the edge of the pastry with a fork or top of a table spoon. Continue all the way around the edge of the parcel. Repeat this for the second parcel.
5. Brush the pastry parcels with the remaining egg wash and sprinkle over the sesame seeds.
6. Bake for 25-30 minutes, until the pastry is cooked through and golden brown.
7. To serve, arrange the salmon parcels on warmed serving plates with some of the mixed green salad.