SALMON PIE WITH SPINACH

Not many people know this about us but we’re both keen fishermen. One time when we’d caught loads of trout in a river in Scotland we made this pie and it was so good, we wanted you to have some too. We found it tastes even better with salmon, which is harder to catch but easy to find in the supermarket.

Serves 4

500g (1lb 2oz) salmon fillet 500g (1lb 2oz) baby leaf spinach 500g (1lb 2oz) pre-rolled puff pastry

Sea salt and black pepper 4-5tbsp hollandaise sauce Grated zest of 1 lemon

1tbsp finely chopped tarragon (optional)

1 egg, lightly beaten

Put the salmon in a large pan and add enough cold water to just cover. Bring to the boil, then cover the pan and simmer for 2 minutes. Remove the pan from the heat and leave for 5 minutes. Strain off the liquid and leave the salmon to cool. When it has cooled, flake the flesh, keeping the pieces as large as possible. Wash the spinach then, without draining it too thoroughly, put it in a pan. Place the pan over a medium heat and push the spinach down with a wooden spoon – it will wilt quite quickly. When it has completely wilted leave to cool, then squeeze out as much liquid as possible.

Preheat the oven to 200°C/fan 180°C/gas 6. Unroll the puff pastry. Arrange half of the salmon over one half of the pastry, leaving a 2cm border along the edges. Season with salt and pepper, and top with half the spinach.

Put the hollandaise in a bowl and stir in the lemon zest and tarragon, if using, then spread half the sauce over the spinach. Repeat these layers with the remaining salmon, spinach and hollandaise. Brush the border and exposed pastry with beaten egg. Fold the exposed pastry over the filled half and roll the edges to seal. Place on a baking tray, brush with beaten egg and cut a few slits along the top of the pastry. Bake the pie in the oven for 35-45 minutes, until the pastry has puffed up and is a rich goldenbrown, and the filling is piping hot.