Yields6 Servings
 6 salmon fillets, about 120g each
 1 kg puff pastry
 3 tbsp sundried tomato pesto
 8 black olives
 150 g frozen leaf spinach
 1 egg beaten

Preheat the oven to 200C/Gas6


Defrost the spinach and squeeze out all the water and divide into 6 portions


Divide the pastry into 6 equal portions and roll out each pastry portion. Place a fish fillet on top; cut the pastry around the fish, large enough to enclose the fillet and shape into a fish; reserve the trimmings


Lift the fish off the pastry and spread ½ tablespoon sundried tomato pesto underneath it; place the fish on top of the pesto; chop one black olive over it and cover with the spinach


Brush the edge of the pastry with beaten egg, fold over encasing the fish and filling and shape the mouth and tail of the fish


Place the pastry encased fish on an oiled baking tray and brush with some more beaten egg; cut pastry scales from the trimmings and stick on to the pastry case, so they overlap a little; cut a band of pastry and wrap round to outline the head; mark the eye with a piece of the remaining black olives


Brush the finished fish with beaten egg and bake in a preheated oven – 200C/Gas 6 – for about 20 minutes or until the pastry is golden

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