Salmon en Croûte

Instructions

1. Prepare the filling
   In a medium bowl, mix the cream cheese, chopped dill, chives, lemon zest, lemon juice, salt, and pepper until well combined. Gently fold in the wilted and drained spinach.
2. Prepare the salmon
   Check the salmon fillet for any remaining pin bones and remove them. Pat the salmon dry with paper towels. Spread the dijon mustard in a thin layer over the top of the salmon fillet.
3. Assemble the pastry
   Roll out one sheet of puff pastry on a lightly floured surface to about 3mm thickness. Place the salmon in the center of the pastry. Spread the cream cheese and herb mixture evenly over the top of the salmon.
4. Wrap the salmon
   Roll out the second sheet of puff pastry to the same thickness. Place it over the salmon and filling. Press the edges of the pastry sheets together to seal. Trim any excess pastry, leaving a 2cm border. Crimp the edges with a fork or create a decorative pattern by pleating the edges.
5. Add finishing touches
   Transfer the wrapped salmon to a baking sheet lined with parchment paper. Brush the entire pastry with beaten egg. Using a sharp knife, make a few small slits in the top of the pastry to allow steam to escape. If desired, use any pastry trimmings to create decorative leaves or shapes to place on top.
6. Bake to perfection
   Refrigerate the assembled salmon en croûte for 15 minutes to firm up. Meanwhile, preheat the oven to 200°C (180°C fan/gas mark 6). Bake for 25-30 minutes until the pastry is golden brown and crisp. Check that the salmon is cooked through by inserting a skewer into the center - it should feel hot to the touch.
7. Rest and serve
   Allow the salmon en croûte to rest for 5 minutes before slicing. Serve with a side of steamed asparagus or a fresh green salad, and lemon wedges for squeezing over.