Salmon Parcel 

I'd like to share with you a recipe for Salmon Parcel. If you catch your own, remember to check the Salmon season...some rivers finish the season at the end of september while others will go on until the end of November..mmmm...Just think. A lovely Salmon caught from beautiful Scottish rivers and steams... and then made into this lovely dish...

Read on for the recipe... 

600G SCOTTISH SALMON FILLET

1 BAG OF SPINACH 

750 ML WHITE SAUCE 

375G PUFF PASTRY

1 BEATEN EGG

Roll out the pastry on a lightly floured board big enough to wrap your salmon in and have enough to be able seal up the edges

tightly.

Place the salmon on top of the pastry...

Make the white sauce and season it with salt and fresh black pepper also,you can add a half teaspoon of ground bayleaf to the sauce to give it a nice flavour. Spread the sauce evenly over the salmon.

Sweat the spinach, and drain very well. Then place this on top of the sauce.

Fold the pastry over to make a parcel and seal the edges together tightly.

Place this on a baking tray and brush the top of the pastry with beaten egg...

Bake in the oven at 200c for 20-25 minutes.

This should serve 4-6 people.

   Janet