Salmon Parcels with Watercress

This is an impressive looking dish that makes an easy dinner for friends, and it also is a quick but substantial midweek family meal.

Ingredients:

75g bag of watercress
375g pack of ready to roll puff pastry
4 skinless salmon fillets approx 140g/50g each
zest of 1 lemon
150g of soft cheese with garlic and herbs
1 beaten egg for brushing
Serve with new potatoes and green beans

 Heat oven to 200/180c fan/gas 6

Put watercress in a pan with a tablespoon of water, heat until wilted and then drain and chop.

Roll pastry to a approx 30 by 38cm rectangle.

Scatter the lemon zest and and season. 

Spread the cream cheese over the the salmon.

Then divide the watercress on the top.

Dampen the edges of the pastry with beaten egg and fold it over the pastry to create the parcels.

Wash them with the rest of the egg and place on the baking sheet.

Bake them for 20 minutes in the oven until the pastry is puffed up and golden.

Remove and serve with new potatoes, green beans and the remaining watercress.