>Salmon and spinach pie
2 round circles of puff pastry (frozen, all butter)
3 nice slices of smoked salmon
A big bag of spring greens or spinach leaves
1 Pot of crème fraiche
Grated gruyere or parmesan 50g
Pinch of grated nutmeg or all-spices
Butter for cooking the spinach 50g
Warm the oven: pastry raises better in a hot oven. Now oil and prepare a pie dish and lay one circle of pastry in it. Prick with a fork. Cut the salmon up and scatter at the bottom of the dish. Beat the egg, pepper and cream together and keep aside.
Wash the greens thoroughly in cold water with a dash of vinegar and drain well.
Put the butter in a thick cast-iron pan and melt the spinach on low heat until it has reduced to half its volume! Thankfully there is plenty of it in season now.
Mix the cream and egg with the spinach and reserve. Add the grated cheese, the pressed garlic and the spices.
Now pour this on top of the salmon, cover with the second circle of pastry and glaze with a bit of egg yolk – what’s left in the pan where you beat your egg is enough.
With a sharp knife, incise the crust with a pretty but simple pattern and put in the oven at 210°C on the middle rack. Bake for 20mn or until the pastry has raised and taken a golden tinge.
Serve hot but be careful because pies tend to remain very hot inside: that is why they make traditional picnic food and used to be eaten in the field after a hard morning’s work! Their crust acts like a natural lid and keeps food piping hot for very long… Which is very handy when your children only arrive at the table after you’ve shouted for twenty minutes… But maybe it’s just us!