I’m sticking with the savoury dishes for a while and this one is very easy – if you stick with shop bought puff pastry that is. Making pastry from scratch is high on my list of things to do, but I’m just procrastinating. I think because my first attempt failed – which shouldn’t be a surprise, and I just need to shake that one-off and try, try again.
This salmon dish would be great for a small dinner party (the recipe below serves 4), as you can prepare the whole dish well beforehand and then just bake when needed.
85 gr watercress, chopped very finely 115 gr cream cheese 600 gr skinless salmon (very easy to slice the skin off), cut into two even pieces 250 gr puff pastry salt and pepper plain flour to dust work surface milk for glazingPreheat the oven to 200 C / 400 F.
In a small bowl, mix the watercress, cream cheese, salt and pepper.
Roll the pastry out to approx 3mm / 1/8 inch thick. It should be very roughly 8cm / 3 inches longer than one of the salmon pieces and more than twice as wide. Trim any excess and keep aside for decoration (optional).
Place one piece of salmon in the middle of the pastry. Cover with the watercress mix. Top the other salmon piece on top. Brush the pastry with water and fold the end pieces up and then the side pieces over the entire contents, making sure they overlap. Press together to make sure it is well sealed.
Brush the pastry with milk. Top with decoration from the excess pastry if you want and then brush this again with milk.
Make 2 holes with a skewer to allow the steam out.
Bake for 30 minutes or until the pastry is golden brown.
Test by pushing a skewer all the way in, hold for 5 seconds and then test if the skewer feels hot.
Remove from the oven, leave for a few minutes and slice to serve with salad. Enjoy!
Learn to Bake 
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