Ingredients

• 1 slice white bread
• crumbed in a food processor
• 25g/1oz Gruyère cheese
• grated
• 15g/½oz cheddar cheese
• grated
• 4 sprigs thyme
• leaves picked
• 4 tbsp curly parsley
• roughly chopped
• 50g/2oz butter
• softened
• 4 x 150g/5¼oz salmon fillets
• 50ml/2fl oz fish stock
• 50ml/2fl oz white wine
• 50g/2oz Dijon mustard
• 150g/6oz vine tomatoes
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 25g/1oz butter
• 4 handfuls spinach leaves

Directions

• For the crust
• put all the crust ingredients in a food processor and blend until smooth.
• Spread the mixture out on a lined baking tray and chill until set.
• For the salmon
• preheat the oven to 200C/400F/Gas 6 and pour the fish stock and wine into an oven-proof dish.
• Place the salmon fillets into the dish and season with salt and pepper.
• Brush with the mustard.
• Cut the crust into rectangles to cover the salmon place and on top.
• Cook in the oven for ten minutes
• or until cooked through.
• Take the salmon out of the oven and leave to rest.
• Place the tomatoes on a baking tray
• pour over vinegar and oil
• season and roast alongside the in the oven for eight minutes.
• Heat a frying pan until hot then add the butter. When foaming
• add the spinach and sauté for two minutes until wilted.
• To serve
• place the spinach in the centre of the plate
• place the salmon on top and the roasted tomatoes on the side.