- 500 g butter puff pastry, thawed but still cold
- 200 g salmon side
- assorted tomatoes (honey, Spanish green, pink bella), sliced into wedges
- 30 g fresh dill, chopped
- 1 T capers
- egg wash, made from 1 egg whisked with
- a little milk
- extra virgin olive oil, for drizzling (optional)
Preheat the oven to 200ºC.
Lightly place a sheet of pastry on a baking tray. Place the fish in the middle of the pastry, top with half the tomato then sprinkle with half the dill and all the capers.
Fold over the bottom part of the pastry to cover the fish then fold over the top part, wrapping it closed.
Brush with the egg wash then bake for 30 minutes, or until golden brown.
Lightly toss the remaining tomato and dill, adding the pan juices when the pie comes out of the oven.
Drizzle the salad with a little olive oil, if necessary, then serve with the hot pie.
Per serving: 1508.3kJ, 12.3g protein, 21.5g fat, 28.6g carbs
Cook's tip: Woolworths sells all-butter puff pastry (buy online at this link), that is perfect for this recipe.