Recipes

Ingredients

• 100g South Cape Spring Onion & Chive Cream Cheese
• 100g spinach leaves, washed
• 1 sheet frozen butter puff pastry, thawed
• 200g salmon or ocean trout fillet, cut in half width ways
• 1 egg, lightly beaten

Method

Cook wet spinach leaves in a frypan, stirring until wilted. Drain, cool and squeeze out excess moisture. Cut pastry sheet in half, making one piece 1 cm wider than the other. Cut the smaller piece into two squares and place on a baking tray. Spread the centre of each pastry square with cream cheese, top with spinach and a piece of salmon.

Cut remaining pastry into two squares and use a heart-shaped cutter to cut out the centre. Place the heart shapes on the baking tray and brush with egg. Cover the salmon with remaining pastry, pressing pastry edges together  and folding them over gently to form a parcel.  Brush with egg. Bake at 200°C – 5 minutes for the heart shapes and 15 minutes for the salmon parcels until puffed and golden. Serve parcels topped with pastry hearts and accompany with a green salad.

Tip: Parcels can be assembled and refrigerated for up to 1 hour before cooking. Remove from refrigerator 15 minutes before baking.