Frank can sometimes be a bit clumsy in the kitchen. But when he accidentally broke his whole salmon in half, he had a moment of genius, inspired by a recipe he stumbled across for salmon Wellington. A quick trip to Tesco for some puff pastry, and the meal was saved – now he can pass it off as his signature dish.
- Preheat the oven to gas 7, 220°C, fan 200°C. Put the salmon on a sheet of foil. Season, drizzle over 1 tbsp oil and wrap to seal. Roast on a baking tray for 12-15 mins until just cooked through. Once cool, flake and set aside.
- In a pan over a medium heat, cook 2 tbsp oil and fry the shallots for 5 mins. Add the garlic and cook for 1 min. Add most of the spinach, stirring until wilted. Stir in the soft cheese and dill, if using.
- Line a baking tray with baking paper and put the pastry on top. Slice a 2.5cm long strip off the shortest side and set aside. Spoon the spinach onto one side of the pastry, leaving a 2.5cm gap at the edge. Top with the fish and drizzle with a little lemon juice.
- Fold the unfilled side of pastry over the fish and seal the edges. Crimp the edges and prick the top with a fork. Shape fish from the reserved pastry and stick on top. Brush with egg, then bake for 20-25 mins. Serve with the remaining spinach and lemon wedges.
To peel shallots quickly, halve them and put them in a bowl of cold water for 1 min. The skins should peel off easily.
Blitz leftover soft cheese in a blender with some flaked mackerel, dill and a squeeze of lemon juice for a quick, easy pâté.