Jay has been out with me for a cycle ride along a bridle way just north of Barham.
And this week's culinary adventure was Salmon Wellington.
Wilt 200g of spinach and watercress in a pan. Set aside in a bowel and gently heat a chopped shallot for 1 min. Leave to cool in the bowel, then add 2 tbsp of horseradish, 30g of soft cheese',1 level tsp of dried dill, and a little salt and pepper. Mix. In the middle of some ready-made, rolled out puff patsy, arrange a rectangle of salmon form a can. (Remove any bones and skin.) Mould the salad and cheese mixture over the top. Add another layer of salmon from another can. Fold patsy around the contents, seal with beaten egg and then brush outside, as well. Trim edges. Place on some baking paper on a tray and cook for 35 mins at 200 Fan.
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