Salmon curdo

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180°C fan forced (200°C conventional).

Step 2

Line a large oven tray with baking paper.

Step 3

Heat oil in a large frying pan on medium high.

Step 4

Cook onion for 3-4 minutes, until softened. Season with salt and white pepper.

Step 5

Add spinach and cook, stirring for 1-2 minutes until wilted.

Step 6

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.

Step 7

Trim any excess belly from salmon, then halve widthways into 2 equal sized pieces.

Step 8

Spread cream cheese mixture on one piece of salmon on topside.

Step 9

Top with other piece of salmon and sandwich together.

Step 10

Lay 1 sheet of puff pastry on a clean board. Carefully transfer salmon to the centre of the pastry.

Step 11

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.

Step 12

Brush top with remaining egg wash, then use a teaspoon to imprint the top with a scale pattern. Sprinkle top with some sea salt, then bake for 40 minutes, until golden and puffed.

Step 13

Allow to rest for 5 minutes, then slice and serve with lemon wedges and a side salad.