Salmon en Croute

Quick and relatively simple to make when using bought puff pastry.  Light and fresh in taste.  Good for you too!

500g pack of fresh Puff Pastry
4 Salmon Steaks/a side of salmon, boned and skinned
350g Philadelphia cream cheese
Fresh Dill, chopped
1/2 lemon, zested and juiced
Fresh spinach
1 egg, beaten to seal & glaze

1. Preheat your oven to 220°C.
2. Remove the pastry from the fridge and allow to come up to room temp for about 10 minutes.
3. Mix together the Philadelphia cheese, chopped dill, lemon zest and juice.
4. Cut the pastry into half.
5. Roll out one half to a rectangle about 5cm larger both ways than the salmon steaks/side of salmon.
6. Spread a layer of the fresh spinach over the base of the pastry, leaving a 2cm border all round the edge.
7. Place the salmon on top of the spinach.
8. Spread the cheese/dill/lemon juice paste over the top of the salmon.
9. Top with a thin layer of spinach.
10. Brush the edges of the pastry with a little of the beaten egg.
11. Roll out the other half of the pastry and cover the salmon and spinach.
12. Seal the edges of the pastry together.
13. Brush the top with beaten egg and pierce a couple of holes in the top layer of pastry to allow the steam to escape.
14. Place onto a baking sheet and cook for 25-30 minutes until golden and cooked.

Serve with carrots and boiled potatoes.