All those recipes look divine!
Jen, haven't forgotten the low fat stuff, but I remembered this salmon dish that is perfect for a Christmas spread or dinner party. It is beautiful.
SALMON, SPINACH AND MOZZARELLA IN PASTRY
(shamelessly stolen from Cuisine Magazine, issue 89)
1 (1.2kg/2.5lb approx) side of skinned and boned fresh salmon (or if you can’t get a whole side, get a few fillets of the same size)
salt and freshly ground black pepper
500g (just over 1lb) fresh spinach
100g (approx ¼lb) fresh mozzarella or bocconcini cheese
200g (approx ½lb) fresh ricotta cheese
pinch of ground nutmeg
2 tablespoons chopped spring onions
2 tablespoons chopped chives
2 eggs (1 for recipe, 1 beaten egg for glazing)
800g (1.75lb) puff pastry (a good quality frozen pastry is fine)
Season the salmon with salt and pepper. If you have a whole side of salmon, cut it into two pieces down the middle lengthwise. Set aside.
Wash the spinach carefully and cook in a small amount of salted water until it wilts. Refresh under cold water and drain thoroughly. Chop very finely and place in a mixing bowl.
Chop the mozzarella into tiny pieces and add to the spinach. Add the ricotta, salt and pepper, nutmeg, spring onion and chives. Mix well and add the beaten egg.
Roll out half the pastry into a rectangle about 6cm (2.5 inches) larger than the salmon pieces on all sides. Place this on a baking sheet. Spread half the spinach and cheese mixture in the centre of the pastry so it covers approximately two-thirds of the area, leaving a strip of about 6cm (2.5 inches) on all sides.
Place the salmon pieces on top of the pastry, side by side so the shape roughly equates to an oblong. Sprinkle over extra salt and pepper.
Carefully spread the remaining spinach and cheese mixture over the salmon.
Roll out the remaining pastry and place this on top. Pull the extra pastry from the base upwards and brush with the beaten egg. Seal the two pieces of pastry together with beaten egg so the salmon is completely enclosed in a neat pastry parcel.
Use any trimmings to decorate the top (long strips criss-crossed, or for Christmas press out some holly leaves and berries). Completely brush the parcel with beaten egg.
Return to the refrigerator for at least half an hour.
Bake at 200 degrees C (400F) for 15-20 minutes until the pastry is crisp and golden, and the salmon is cooked.
Serves 6 as a main meal or 12-16 as a buffet dish.
The instructions might be confusing so here is a small pic of the finished product.
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