SPICY SALMON EN CROUTE WITH CURRIED FRIED EGG

THIS is an impressive centrepiece and makes a great alternative to roasted meat. Including a semolina and cooked pastry layer helps absorb some of the cooking juices and prevents a soggy bottom to your pie.

SERVES 8 M 2 x 375g packs puff pastry M 2tbsp semolina

M 1.3kg piece whole fillet of salmon, in the piece, skinned and boned

M 200g pack large leaf spinach , stalks removed

M 1 egg, beaten for glazing For the curried egg layer M 4tbsp chopped parsley M 3tsp curry paste M 1tbsp dried breadcrumbs M 4 hardboiled eggs, peeled and chopped M Salt and pepper

SET the oveen to 220c/fan 210c/gas 7. Cut the salmon fillet into two long equal-sized halves. Press the two packs of pastry together to form a single block, then use oneoll third and rollout to make a thin strip the length and width of the salmon fillet pieces. Put the pastry on a flat baking sheet, prick all over with a fork and bake for 10 minutes. Turnf the pastry over and cook for a further 10 minutes until golden in colour. Cool on a rack. Mix the curried egg layer ingredients together and season well. Pile the egg mixture onto half the salmon and position the other salmon half on top to make a neat evenly shaped sandwich. Add the spinach to a pan of boiling water until just wilted. Drain and run under cold water until cold. Keep the leaves in cold water. Cover the salmon sandwich in a double layer of leaves. Press them in place and pat with kitchen paper to dry as you go. Roll out the remaining pastry into a thin sheet about 8cm longer than the salmon parcel and four times its width. Lay the large,

uncooked pastry sheet on baking paper on a baking tray. Lift the salmon onto the centre and sprinkle the semolina on to the top, then cover with the cooked pastry sheet. Now wrap up your salmon parcel. Lift the sides of the pastry up and over the salmon to completely cover the cooked pastry. Trim to leave a 2cm overlap the full length of the salmon, brush the edges with egg and press together to seal. Trim excess pastry from the ends , but leave enough to cover the ends of the salmon. Seal the edges of the pastry together with beaten egg so all the salmon is enclosed. Carefully turn the parcel over using the baking paper to lift and roll it. Position it in the middle of the baking paper. Using the back of a knife, decorate the top with diagonal lines and make holly decorations using any pastry trimmings. Brush the sides and top with egg. Bake for 20-25 minutes until golden brown and a skewer can easily penetrate the fish. Allow to cool slightly before serving. Enjoy hot or cold.