Salmon En Croûte

Instructions

1. Mix the salt and sugar in a bowl, place half of it onto a tray and lay the salmon on top, then sprinkle the rest on top
2. Cover and place something heavy on top to weigh it down (I used a hefty cast iron pan), then place it in the fridge overnight.
3. When you are ready to cook, melt the butter in a large frying pan over medium-to-low heat and cook the leeks, shallots, and garlic for about 10 minutes, or until soft but not coloured, set aside to cool.
4. Once cooled, transfer to a large bowl and add the blanched spinach, cream cheese, fresh dill, lemon juice, and zest, mix well.  Add salt, pepper, and chilli flakes to taste.
5. Remove the salmon from the fridge, gently rinse it in cold water, and dry thoroughly with paper towels.
6. Heat the oven to 200ºC. 
7. Unroll one of the blocks of pastry and lay it on a large floured baking sheet that has been lined with baking paper
8. Trim the pastry into a large fish shape (or not if making a rectangle), making sure to leave about 2.5cm around the border
9. Place the salmon fillet on the pastry, spread the salmon cream cheese mix on top, and then brush the pastry's edge with a little beaten yolk.
10. Unroll the other pastry, cut into the same fish shape, and lay over the filling
11. Press the pastry edges together firmly and trim the edges, or you can press with a fork to seal.
12. If making a fish shape, you can use the pastry scraps and a sharp knife to make the head, fin, eye, and tail decorations.
13. Brush with more beaten yolk then using a spoon or melon baller create a scale-like effect along the top of the pastry
14. Bake for 30-40 minutes, or until golden
15. Cut into slices and serve with your favourite sides!