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1
In a pan melt the butter.
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2
Add the chopped mushrooms and fry for 3mins until brown and moisture has gone.
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3
Season and remove from the heat.
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4
Add the zest and juice of lemon and chopped parsley.
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5
Stir in the creme fraiche and chill down.
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6
Bring a pan of water to the boil.
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7
Add the spinach and remove quickly to a bowl of cold water.
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8
When cold, squeeze out excess water and layout flat.
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9
Take a sharp knife and butterfly the salmon (cutting a pocket into the side of the piece but not going all the way through).
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10
Season the salmon all over and place a third of the mushrooms into the middle.
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11
Close the salmon up, spoon a third on top.
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12
Cover with a layer of spinach.
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13
Lay the pastry out and flip the salmon carefully onto one end.
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14
Spread the remaining mushrooms over the new top and again cover with a layer of spinach.
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15
Wrap the pastry over the top and crimp the edges with a fork.
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16
Trim the edges and use the left over for some pastry art.
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17
To make the dill sauce, sweat the shallot in a pan with the butter.
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18
After 5mins add the white wine and turn up the heat, allow to boil hard.
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19
Add the cream and simmer for 5mins.
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20
Stir in the mustard and chopped dill, season and keep warm.
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21
Place in the fridge for 30mins to firm up.
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22
Meanwhile preheat the oven to 200c.
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23
Egg wash the pastry for a glaze.
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24
Place directly on top of a preheated tray and bake for 15mins.
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25
This should be just enough to cook the pastry and the salmon to be just cooked.
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26
If you prefer it more well done then cook for a further 10mins.
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27
Remove and carve at the table, serve with the dill sauce and some boiled new potatoes.
