Salmon en Croûte
Use a nice big piece of salmon for this pie. It is best to use a cut from the middle of the fish that does not include the tail, as it will cook more evenly. If you are short on time, don't bother with the spinach and cream. Just season the fish with salt and pepper before encasing it in the pastry. A small handful of chopped dill is a very tasty alternative to spinach.
This recipe comes from my book Sophie Conran's Pies published by Collins. It is available from Amazon and all good book shops.
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