A light lunch or dinner party starter of puff pastry topped with mustard crème fraîche, flaked salmon fillets, and baby spinach

• Preparation and cooking time
  • Prep:15 mins
  • Cook:20 mins
• Easy
• Serves 4

Ingredients

• 320g sheet ready-rolled puff pastry
• 1 egg yolk, to glaze
• 2 skinless salmon fillets
• 3 tbsp crème fraîche
• 1 tbsp wholegrain mustard
• large handful baby spinach
• mixed leaves tossed with your favourite dressing, to serve

Method

• STEP 1

  Heat oven to 200C/180C fan/gas 6 and line a large baking sheet with baking parchment. Unroll the pastry sheet and score a border about 1cm from the edge. Prick the middle area with a fork all over and glaze the border with the egg yolk. Bake the pastry for 15 mins until puffed up and almost cooked.

• STEP 2

  Meanwhile, put the salmon fillets in a microwaveable dish and cover with cling film. Cook in the microwave on High for 2 mins until just cooked. Set aside to cool for 1-2 mins, then flake into chunky pieces. Mix the crème fraîche with the mustard in a small bowl and season.

• STEP 3

  Take the pastry out of the oven and flatten the middle area with the back of a spoon. Cover the base with the crème fraîche sauce, then scatter the spinach and salmon flakes over. Bake in the oven for a further 5 mins or until the pastry is cooked and golden. Serve with dressed mixed leaves.