SALMON HOLLANDAISE RECIPES

Steps:

• First make the hollandaise. Put the white wine vinegar in a small saucepan with 50ml/2fl oz water, the peppercorns, bay leaf, shallot and mace blade.
• Bring to the boil and simmer until the liquid has reduced down to 2 tablespoons. Place the butter in a medium pan over a low heat, so that it starts to melt but doesn’t burn. When the butter has melted, take it off the heat.
• Put the egg yolks in a heat-proof bowl with a pinch of salt. Whisk in the white wine reduction then place the bowl over a simmering pan of water. Gradually add the melted butter, just a few drops at a time to start with, whisking constantly, until you have a thick emulsion, then keep pouring it in a slightly faster, steady stream until it is all incorporated and you have a thick, glossy sauce.
• Taste for seasoning and add a squeeze of lemon juice or a pinch of sugar to balance the flavours. For the purposes of this recipe, you can cool by putting the bowl into a larger bowl filled with iced water.
• For the pie, put the salmon in a large pan and just cover with cold water. Bring to the boil, then cover and simmer for 2 minutes. Remove from the heat and leave for a further 5 minutes. Strain off the liquid and then leave the salmon to cool. When it has cooled, flake, keeping the pieces as large as possible.
• Wash the spinach thoroughly, then without draining too thoroughly, put in a saucepan. Put on a medium heat and push the spinach down with a wooden spoon – it will wilt down quite quickly. When is has completely collapsed leave to cool, then wring out as much liquid as possible.
• Preheat the oven to 200C/180C Fan/Gas 6. Unroll the puff pastry. Arrange half of the salmon over the bottom half of the pastry, leaving a 2cm/¾in border along the bottom. Season with salt and pepper, and top with half of the spinach.
• Stir the lemon zest and tarragon into the hollandaise if using, then put half of the hollandaise over the spinach. Repeat these layers with the remaining salmon, spinach and hollandaise.
• Brush the border and exposed pastry with beaten egg, then fold it over and roll the edges over to look rope-turned. Brush with egg wash and cut a few slits along the top of the pastry.
• Bake in the oven for 35–45 minutes, or until the pastry has puffed up and is a rich golden-brown, and the filling is piping hot.