Salmon spinach pine nut bake : Serves 2

Preparation time : 20 minutes
Cooking time : 40 minutes


  1. Pre heat the oven to 220C.
  2. Bring the milk, black pepper and stock cube to the simmer.
  3. Add the salmon and cook for 2 minutes, about half cooked.
  4. Lift out with a slotted spoon and keep warm.
  5. Meanwhile, mix the soft butter and flour together, then add to the simmering milk, whisking all the time.
  6. Bring to the boil and simmer until you have a thick, creamy sauce, add the cream cheese, and stir well, keep warm.
  7. Keep 1/3rd of the sauce back, then place the drained salmon, mustard, pine nuts and spinach together and carefully mix into the remaining 2/3rd's.
  8. Try not to break up the salmon too much.
  9. Cut the two wraps to fit the heart shaped baking dish.
  10. Spoon in half the mixture.
  11. Top with a wrap, then the other half of the mixture, then the last wrap.
  12. Cover the top wrap with the last 1/3rd of the sauce and lay over the sliced Mozzarella.
  13. Bake in the pre heated oven until well browned.
  14. Serve with dressed green salad and boiled new potatoes

2 Deli wraps

500g organic salmon, cut into 2cm pieces.

1 pint milk

(5g) fish stock cube

tsp cracked black pepper

35g plain flour

35g soft unsalted butter

35g pine nuts

1 heaped tsp seed mustard

100g cream cheese

65g (half bag) fresh spinach, cooked well drained, squeezed out well

80g sliced mozzarella