Dating salmon arm
Remove from the heat, cool a little and then tip into the nut mixture and mix with the tomato puree, nutmeg, cloves and egg. For the spinach layer, wilt the leaves in a deep pan of boiling water, then drain well.
Melt the butter in a saucepan and add the garlic, then the wilted spinach, and season to taste.
Add the sugar and shake the pan until the veg is browned.
Season and serve with a sprinkling of chopped parsley.
Lift the salmon onto the centre and sprinkle the semolina on to the top, then cover with the cooked pastry sheet. Lift the sides of the pastry up and over the salmon to completely cover the cooked pastry.
Roast for an hour, then turn the oven down to 190c/ fan 170c/gas 5 for a further hour.
Test for ‘doneness’ by piercing the flesh with a skewer (not through the crackling). If they are pink, return the roast to the oven and cook for a further 15 mins, then test again. Put the apple slices in a pan with the water and the sugar.
Press the two packs of pastry together to form a single block, then use one-third and roll out to make a thin strip the length and width of the salmon fillet pieces.
Put the pastry on a flat baking sheet, prick all over with a fork and bake for 10 minutes.Add the spinach to a pan of boiling water until just wilted. Press them in place and pat with kitchen paper to dry as you go.