Preheat the oven to 220ºC/425ºF/Gas 7.
Cut the pastry into 4 pieces to match the size and shape of the salmon fillets. Place on a baking tray, brush lightly with the beaten egg and bake for 8 to 10 minutes.
Melt the butter in a pan and gently fry the chestnuts and mushrooms. Add the spinach and seasoning, the mixture should be fairly dry in consistency.
Remove the skins of the salmon and pan fry the salmon fillets in a little butter for 2-3 minutes on each side. Spread the chestnut filling onto each fillet and top with the pastry lid.
Serve with glazed vegetables.
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