Ingredients
| 1 (1.2kg approx) side of skinned and boned fresh salmon | |
| salt and freshly ground black pepper | |
| 500g spinach | |
| 100g fresh mozzarella or bocconcini cheese | |
| 200g fresh ricotta | |
| a pinch ground nutmeg | |
| 2 tablespoons chopped spring onions | |
| 2 tablespoons chopped chives | |
| 1 egg, beaten | |
| 800g puff pastry (I use Gourmet Direct brand: see Ginny’s update note) | |
| 1 egg, beaten, for glazing |
Favourite recipe of Colleen O’Connor, Wellington.
Colleen says: It was 1998 when my now-husband and I moved to The Hague, The Netherlands. This move marked the beginning of my first subscription to New Zealand Cuisine magazine. I had always loved food, but my culinary knowledge was limited to the meat-and-three-veg meals I grew up with – avocado and capsicum were practically foreign to our kitchen! Moving to Europe opened my eyes to a world of new flavours and ingredients. Alongside the only English programmes we could access on Dutch TV at the time – Jamie Oliver’s The Naked Chef and Ready, Steady, Cook! – Cuisine ignited my passion for cooking. I eagerly awaited each issue, excited to see the creative food designs and recipes that would capture my heart.
My husband and I quickly became regular hosts of dinner parties, entertaining the New Zealand and Australian expat community, testing dishes from the current Cuisine while honing my culinary skills. These gatherings were more than just meals; they also became a way to showcase our Kiwi hospitality and share a taste of New Zealand with our international friends.
By the end of November 2001, the world was grappling with uncertainty in the wake of 9/11. I was homesick and Cuisine was my connection to home. In Issue 89, I was captivated by a photo of what looked like a fancy ‘pie’ – salmon, spinach and mozzarella in pastry. I was eager to cook and share it with our guests. Not only did it taste amazing, but this dish was also easy to prepare and made me look like a five-star chef. It became a signature at our pre-Christmas dinner parties.
Cuisine has been a constant source of inspiration throughout my culinary journey. Since that first subscription 26 years ago, I’ve earned my chef’s ticket, worked in various roles in the food industry, and completed a Bachelor’s Degree in Culinary Arts. As I embark on a new culinary chapter, Cuisine continues to inspire me, reminding me of the joy and connection that food can bring. Even today, Cuisine remains a cherished companion – dog-eared, food-splattered and always within reach.
View the recipe collection here
Instructions
| 1. | Season the salmon with salt and pepper, and cut into two pieces down the middle lengthwise. Set aside. |
| 2. | Wash the spinach carefully to release any dirt, then cook in a small amount of salted water until it wilts. Refresh under cold water; drain thoroughly. Chop very finely and place in a mixing bowl. |
| 3. | Chop the mozzarella into tiny pieces and add to the spinach with the ricotta, salt and pepper, nutmeg, spring onion and chives. Mix well and add the beaten egg. |
| 4. | Roll out half the pastry into a rectangle about 6cm larger than the salmon on all sides. Place this on a baking sheet. |
| 5. | Spread half the spinach and cheese mixture in the centre of the pastry, so that it covers about two-thirds of the area, leaving a strip of about 6cm on all sides. |
| 6. | Place the salmon in the centre, side by side, topping and tailing the two pieces so that the shape of the salmon roughly equates to an oblong. Sprinkle over extra salt and pepper. |
| 7. | Carefully spread the remaining spinach and cheese mixture over the salmon. |
| 8. | Roll out the remaining pastry, and place this on top, pulling the extra pastry from the base up, brushed with the extra beaten egg. |
| 9. | Seal the top piece of the pastry to the base with egg so it will remain closed and form a neat parcel. |
| 10. | Use any trimmings to decorate the top. Completely brush the parcel with the remaining egg. |
| 11. | Return to the refrigerator for at least half an hour. |
| 12. | Bake at 200°C for about 15 minutes until the pastry is crisp and golden and the salmon is cooked. (See Ginny's update note.) |
| 13. | Serve warm as an entrée or on a buffet. |
Food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles