- 85g watercress, coarse stems removed
- 115g cream cheese
- 1 pinch salt
- 1 pinch black pepper, freshly ground
- 600g Connemara Smokehouse wild salmon fillets, skinless
- 400g puff pastry
- 100g flour, for dusting
- 1 egg, beaten, to glaze
Preheat the oven to 200°C (400°F/Gas 6). Chop the watercress very finely, place in a bowl, add the cream cheese, season with salt and pepper, and mix well.
Roll out the pastry on a lightly floured surface to a thickness of 3mm (1/8in). It should be roughly 7.5cm (3in) longer than the salmon pieces and just over twice as wide. Trim the edges straight. Transfer to a lightly greased baking tray.
Place the Connemara Smokehouse salmon fillets in the middle of the pastry. Spread the top with the watercress cream and place the remaining salmon fillets on top. Lightly brush the pastry edges with water, then fold the 2 ends over the salmon. Fold in the sides so they overlap slightly and press together to seal. Re-roll the trimmings and use to decorate the top of the pastry. Brush with beaten egg, and make 2 or 3 holes with a skewer to allow steam to escape.
Bake for 30 minutes, or until the pastry is well risen and golden brown. Test if the salmon is cooked by pushing a skewer halfway through the thickest part and leaving for 4–5 seconds; when removed, it should feel hot.
Remove from the oven and allow to stand for a few minutes, then slice and serve. Serve with baby boiled potatoes and a baby carrot puree.