Ideal for a dinner party dish, or a quick and simple evening supper alternative as you can make this ahead of time and leave it in the fridge ready to cook when you get home from work.
This recipe will make four portions. Try it with new potatoes when in season, or just a simple salad.
1 1lb of Cod fillet (about 450g from your fishmonger. Ask for the fish to be skinned)
2 tablespoons of salted butter
3 very finely chopped banana shallots
200g of fresh chestnut mushrooms, very finely chopped
1/2 level teaspoon of sea salt and a good twist of freshly ground black pepper.
150g of good quality smoked salmon
30ml of double cream
1large sheet of puff pastry (shop bought is fine, life’s too short!)
1 large beaten egg
Preheat the oven to 220c (200c for fan).
Slice the cod fillet in half horizontally to make two thinner slices.
In a frying pan over a medium heat, melt the butter. Stir in the chopped shallots and the mushrooms, and cook until softened, stirring frequently, this should take around 5 minutes.
Season with the salt and pepper and set aside to cool slightly.
Put the smoked salmon and cream in a food processor and blend until smooth.
In a medium bowl, mix the blended salmon and mushroom and shallot mixture together.
On a lightly floured surface, roll out the pastry to make a 12×12 inch rectangle (approximately). Place 1 slice of the cod fillet in the centre of the rectangle. Spread with 1/2 the salmon and mushroom mixture and cover with the other piece of cod fillet.
Spread the remaining salmon and mushroom mixture on top. Fold the pastry edges over the filling towards the centre, and seal with beaten egg.
Brush pastry on all sides with the remaining beaten egg.
Bake for 25 minutes in the preheated oven, or until golden brown. Rest for 5 minutes, slice into portions and serve.
You can refrigerate the pastry parcel prior to cooking and cook straight from the fridge. This saves time as all the preparation is done well ahead of time.