Ingredients
2 slices of Salmon filet about 1.5" in thickness
1 sheet of short crust or (which ever you prefer) pastry, thawed if frozen
(you could also make your own pastry)
1 large egg
1 tsp water
Method
Preheat oven to 220°C.
Layout your pastry sheet on a lined baking pan. Season the salmon all over with salt and pepper. Place your Salmon on top of the baking paper.
You could put a layer of creamed spinach on top of the Salmon, but I had no spinach at home. So I marinated with cocktail sauce and mustard paste and wrapped up the pastry, folding in all sides until the salmon was covered. Gently flip it over so the seams are on the bottom.
Beat an egg with 1 teaspoon water, beaten together for egg wash. Brush the pastry all over with the egg wash - on the tops and side. Score the pastry a few times on top.
Bake the pastry for 25 to 30 minutes, until golden and crisp on the outsides. Remove and let cool for 5 to 10 minutes. Slice and serve.
accompanied with Grilled peppers, Grilled asparagus and Tomato and Cucumber slices.