Ingredients About 350 g fresh salmon, skin off
1 orange zest and juice
2 - 3 pieces puff pastry
Bunch spring onions, finely sliced
1 tbsp butter
100 g mushrooms (optional)
Bunch of spinach -I used a variety I grow myself
About 150 g cream cheese
Bit of parsley
1 egg, beaten
Zest the orange and squeeze the juice. Put the salmon in a bowl and pour the juice over it and marinate overnight, if possible.
Preheat the oven to 180° fan forced or 160° ordinary heat.
Cut the puff pastry into two rectangles vertically, and roll out so they are thinner. Make them about 14 cm by 26 cm, and keep the other piece/pieces for the top.
Place these two pieces on a lined baking tray and bake for about 15 minutes, pricking first all over with a fork.
On a low heat, soften the spring onions in a little butter, and add the mushrooms, sliced very fine, if using.
Rinse the spinach, put it in a saucepan and cook until it wilts.
Put the spinach in a sieve, and when cool enough squeeze ALL the liquid out by pressing very hard.
Mix the spring onions, spinach, orange zest, chopped parsley, some pepper, and the cream cheese in a bowl, and stir thoroughly.
Slice the salmon into about 6 pieces. Arrange half the salmon on the cooked pastry bases.
Add the spinach mixture on top and flatten slightly.
Arrange the rest of the salmon on top.
Roll the remaining pastry to slightly bigger than the bottom pieces and using the beaten egg, brush around the edge of the base.
Put the top pastry over to cover the salmon, and tuck it under the base or press firmly to seal.
Brush with the balance of the beaten egg, and make small cuts in the top to allow the steam to escape while cooking.
Bake in the oven for about 40 minutes, turning the temperature down to 130° fan forced after 20 minutes.