Preheat the oven to 200°C (gas 6). Heat the oil in a large frying pan and gently fry the bacon and onion until the bacon is browned and the onion softened. Stir in the spinach and cook for a further 2 minutes, to wilt the spinach. Season with a little nutmeg and pepper. Take the pan off the heat and remove the mixture to a plate, using a draining spoon to drain off all the excess moisture. Leave to cool.
Divide the block of pastry into four rectangles. Roll out each piece on a lightly floured surface so that it measures about 20 x 15cm. Lay the salmon fillet on one side of each piece of pastry. Divide the spinach mixture equally over each salmon fillet.
Brush the edges of the pastry with beaten egg, then fold over the pastry to enclose the filling. Seal the edges with a fork. Ideally, leave the parcels to ‘rest’ in the fridge for 30 minutes.
Transfer the parcels to two non-stick baking sheets, brush with the beaten egg and bake for 25 minutes or until the pastry is well risen and golden brown. Serve warm with tartare sauce.
If you have some pine nuts, scatter some into each parcel, at the end of step 2. * To make a quick tartare sauce, blend together 3 tbsp each of crème fraîche and mayonnaise with 1 tsp lemon juice, 1/2 tsp prepared mustard, 1 tbsp chopped capers and 4 finely chopped gherkins.
I missed the warning below and ended up with 4 huge parcels and feeling very sick all day haha.
We had them with roast potatoes and sweetcorn, brilliant recipe, tasted excellent.
My 18 month old daughter couldnt eat hers fast enough and had more - 13 Mar 2010
I found this recipe very easy to prepare and the result extremely delicious! The salmon juices melted into the pastry making the insides lovely and moist and tasty when we came to eat them.Warning, the parcels tend to be large! I made 4 but ended up going halves with my daughter. I cooked mine on Gas no 5 for 30 mins. I served mine with chips and a salad. Even my daughter who is really fussy ate all of hers! - 07 Jun 2009