Ingredients

• 50ml/2fl oz white wine vinegar
• few peppercorns
• 1 bay leaf
• 1 shallot
• finely diced
• 1 blade mace
• 250g/9oz butter
• diced
• 3 free-range egg yolks
• pinch salt
• squeeze lemon juice (optional)
• pinch sugar (optional)
• 1 lemon
• zest only (optional)
• finely chopped tarragon (optional)
• 500g/1lb 2oz salmon fillet
• 450–500g/1–1lb 2oz bag baby leaf spinach
• thoroughly washed
• 4-5 tbsp hollandaise sauce
• 375–500g/13oz–1lb 2 oz pre-rolled puff pastry
• 1 free-range egg
• lightly beaten
• salt and freshly ground black pepper

Directions

• First make the hollandaise. Put the white wine vinegar in a small saucepan with 50ml/2fl oz water
• the peppercorns
• bay leaf
• shallot and mace blade.
• Bring to the boil and simmer until the liquid has reduced down to 2 tablespoons. Place the butter in a medium pan over a low heat
• so that it starts to melt but doesn’t burn. When the butter has melted
• take it off the heat.
• Put the egg yolks in a heat-proof bowl with a pinch of salt. Whisk in the white wine reduction then place the bowl over a simmering pan of water. Gradually add the melted butter
• just a few drops at a time to start with
• whisking constantly
• until you have a thick emulsion
• then keep pouring it in a slightly faster
• steady stream until it is all incorporated and you have a thick
• glossy sauce.
• Taste for seasoning and add a squeeze of lemon juice or a pinch of sugar to balance the flavours. For the purposes of this recipe
• you can cool by putting the bowl into a larger bowl filled with iced water.
• For the pie
• put the salmon in a large pan and just cover with cold water. Bring to the boil
• then cover and simmer for 2 minutes. Remove from the heat and leave for a further 5 minutes. Strain off the liquid and then leave the salmon to cool. When it has cooled
• flake
• keeping the pieces as large as possible.
• Wash the spinach thoroughly
• then without draining too thoroughly
• put in a saucepan. Put on a medium heat and push the spinach down with a wooden spoon – it will wilt down quite quickly. When is has completely collapsed leave to cool
• then wring out as much liquid as possible.
• Preheat the oven to 200C/180C Fan/Gas 6. Unroll the puff pastry. Arrange half of the salmon over the bottom half of the pastry
• leaving a 2cm/¾in border along the bottom. Season with salt and pepper
• and top with half of the spinach.
• Stir the lemon zest and tarragon into the hollandaise if using
• then put half of the hollandaise over the spinach. Repeat these layers with the remaining salmon
• spinach and hollandaise.
• Brush the border and exposed pastry with beaten egg
• then fold it over and roll the edges over to look rope-turned. Brush with egg wash and cut a few slits along the top of the pastry.
• Bake in the oven for 35–45 minutes
• or until the pastry has puffed up and is a rich golden-brown
• and the filling is piping hot.