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1
Season the salmon with salt and pepper, and cut into 2 pieces down the middle lengthwise. Set aside.
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2
Wash the spinach carefully to release any dirt, then cook in a small amount of salted water until it wilts.
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3
Refresh under cold water; drain thoroughly. Chop very finely and place in a mixing bowl.
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4
Chop the mozzarella into tiny pieces and add to the spinach with the ricotta, salt and pepper, nutmeg, spring onion and chives.
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5
Mix well and add the beaten egg.
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6
Roll out half the pastry into a rectangle about 6cm larger than the salmon, on all sides. Place this on a baking sheet.
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7
Spread half the spinach and cheese mixture in the centre of the pastry, so that it covers about two-thirds of the area, leaving a strip of about 6cm on all sides.
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8
Place the salmon in the centre, side by side, topping and tailing the two pieces so that the shape of the salmon roughly equates to an oblong.
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9
Sprinkle over extra salt and pepper.
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10
Carefully spread the remaining spinach and cheese mixture over the salmon.
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11
Roll out the remaining pastry, and place this on top, pulling the extra pastry from the base up, brushed with the extra beaten egg.
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12
Seal the top piece of pastry to the base with egg so it will remain closed and form a neat parcel.
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13
Use any trimmings to decorate the top.
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14
Completely brush the parcel with the remaining egg.
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15
Return to the refrigerator for at least half an hour.
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16
Bake at 200 degrees for about 15 minutes until the pastry is crisp and golden, and the salmon is cooked.
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17
serve hot or cold.
