Pastry & Everything is Good

Yes indeed, pastry and pretty much everything is good with me. Meat and pastry is the king  (I’m known for scoffing M&S sausage rolls on the train ride home – if 2 of 6 make it to my fridge they are very lucky indeed), but generally you can’t go wrong with anything and pastry – vegetables, fruits (especially, apples, pears and cherries), custard.

A recent favourite is pastry and salmon. It’s really easy to prepare and compelled my dinner guest into trying to pass me with a clunky two-handed backhand of a compliment –  “I’ve noticed you’ve got much better at cooking over the last 2 years” – which was his way of saying “your cooking used to be pretty….. well…. meh!” Thanks Chris but I still remember your inedible curry at Uni.

Anyway, I add lemon zest to the seasoned salmon fillet and then cover it with baby leaf spinach before wrapping it in pastry, egg-washing (sounds like a euphemism) and baking for 25 mins. I served it with a salad of baby new potatoes, radish, spring onion, fennel, gem lettuce leaves and tomatoes with a simple dressing of olive oil, garlic, lemon juice, honey and mustard powder.

salmonparcel

Salmon & Spinach Parcel

Tri’s Salmon Pappardelle

So, I’m extending my blog to include a few other dishes that people cook for me as requested by said people and the first such post follows dinner at the Pulhams’. Tri made her classic salmon and asparagus pappardelle in a white wine sauce with lemon zest and parsley. Proper tasty.

Tri's Salmon Pappardelle

Tri’s Salmon Pappardelle