Step #1
METHOD (Makes 6 – 8 portions) Blitz all the “Filling” ingredients together in a food processor then allow the mixture to chill in the refrigerator whilst preparing the dough.
Step #2
Place the Premium White Bread Mix into a mixing bowl, add eggs, milk and butter and mix to form a dough ball. Knead well for 5 minutes on a lightly floured surface. The dough will be quite soft at first but will tighten up during kneading. Loosely cover with a damp tea towel, lightly oiled plastic or polythene and rest for 5 minutes.
Step #3
Remove the cover and split the dough into two pieces, roll out each piece to a rectangular shape, slightly larger than the salmon fillets. Place one rectangle of dough onto a large baking tray lined with baking parchment and on top of this, one of the salmon fillets in the centre.
Step #4
Spread this with half the Spinach filling then lay the lemon slices over.
Step #5
Spread the second salmon fillet with the remaining filling and place this filling side down, over the other piece. Dampen the edges of dough with a little water and use the remaining dough rectangle to form a lid over the salmon, ensuring all the edges are well sealed.
Step #6
Trim up edges if necessary then brush top over with egg yolk and snip with scissors to make a few steam holes. Bake in a preheated oven at 220°C (428°F Gas Mark 7) for approximately 30 –35 minutes until golden brown . Leave to rest for at least 15 minutes before serving hot or delicious served cold.
