The dough was not very successful in my case but I think with the right ingredients and instructions this dish is a winner!
Mascarpone or creamcheese 5.2 ounces/150 gr
Watercressrocket (arugula) and spinach - 0.6 cup/4.2 ounces/120 gr
Shortcrust pastry - 17.6 ounces500 gr. Use a butterversion such as Jus-rol which is frozen or dorset pastry. or... make your own!
Salmon filletskinless- 17.6 ounce/500 gr
egg - 1 medium sized
50gr15.8 ounces or 3.2 cups of plain all purpose flour
200gr7 ounce cold butter
Heat the oven to 200°C/390 F. Put the mascarpone or cream cheese in a food processor with the watercress, spinach and rocket and whizz the lot until you have a creamy green puree. Season well.
Roll the pastry out so you can wrap the salmon in it completely (approx. 2-3 mm thick) and lay it on a buttered or oiled baking sheet (it will hang over the edges). Put the salmon in the middle. If it has a thinner tail end, tuck it under. Spoon half of the watercress mixture onto the salmon. Now fold the pastry over into a neat parcel (the join will be at the top, so trim the edge neatly), making sure you don’t have any thick lumps of pastry as these won’t cook through properly. Trim off any excess as you need to. Make 3 neat cuts in the pastry to allow steam to escape and make some decorations with the off-cuts to disguise the join if you like. Brush with the egg glaze.
Bake for 30 minutes or until the pastry is crisp and browned. To test wether the salmon is cooked, push a sharp knife through one of the cuts into the flesh, wait for 3 seconds then test it against the inside of your wrist; if it is hot, the salmon is cooked. Serve with the rest of the watercress puree as a sauce.450 gr (15.8 ounces or 3.2 cups ) of plain all purpose flour<br> 200 gr ( 7 ounce) cold butter<br> pinch of salt
Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. If you have a food processor you can use that as shown in the above video.
Stir in the salt, then add 2-3 tbsp of water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.
For best results make sure the butter is very cold.