Ready in 50 mins.
1. Heat the oven to 200C/fan 180C/gas 6. Put the mascarpone or cream cheese in a food processor with the watercress, spinach and rocket and wt the lot until you have a creamy green pur?e. Season well.
2. Roll the pastry out so you can wrap the salmon in it completely (just a bit thinner than a ?1 coin) and lay it on a buttered or oiled baking sheet (it will hang over the edges). Put the salmon in the middle. If it has a thinner tail end, tuck it urder. Spoon half of the watercress mixture onto the salmon. Now fold the pastry over into a neat parcel (the join will be at the top, so trim the edge neatly), making sure you dont have any thick lumps of pastry as these wont cook through properly. Trim off any excess as you need to. Make 3 neat cuts in the pastry to allow steam to escape and make some decorations with the off-cuts to disguise the join if you like. Brush with the egg glaze.
3. Bake for 30 minutes or until the pastry is crisp and browned. Totest whether the salmon is cooked, push a sharp knife through one of the cuts into the flesh, wait for 3 seconds then test it against the inside of your wrist; if it is hot, the salmon is cooked. Serve with the rest of the watercress pur?e as a sauce.
Delicious salmon fillet stuffed with spinach and enclosed in pastry
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (300g)|
|Recipe Makes: 4|
|Calories from Fat: 564 (59%)|
|Amt Per Serving||% DV|
|Total Fat 62.7g||84 %|
|Saturated Fat 23.4g||117 %|
|Monounsaturated Fat 21.2g|
|Polyunsanturated Fat 9.7g|
|Cholesterol 162.9mg||50 %|
|Sodium 722.9mg||25 %|
|Potassium 613.5mg||16 %|
|Total Carbohydrate 65.5g||19 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 63.3g|
|Protein 33g||47 %|
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Calories per serving: 962
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