Salmon en Croute

Adapted from Good Food Online for December 2009 Daring Cooks Challenge
Serves 2

• 80 g (~3 ounces) soft kefir or goat cheese
• 210 g (~8 ounces) ricotta
• 120 g (~4 ounces) mixed greens (arugula, spinach, etc.)
• 10 g fresh basil
• 1 tsp crushed red chile flakes
• 1 1/2 tsp dried thyme
• 1 - 2 tbsp lemon juice
• 2 cloves garlic
• 1/2 tsp garlic powder
• 1 sheet thawed puff pastry (I used Pepperidge Farms)
• 1 pound salmon fillet, skin removed
• 1 egg
• salt, pepper

Preheat oven to 400F/200C. Whiz kefir cheese, ricotta, spices, garlic, basil and mixed greens along with a healthy pinch of salt and pepper into a creamy green sauce.

Roll out puff pastry and place on a parchment- or foil-lined baking sheet. Brush some of the sauce over the area where the salmon will rest, then lay the salmon on top. If there's a thin tail-end, tuck it under. Spoon a goodly portion of the sauce onto the salmon. Fold the pastry over into a neat parcel, trimming the edges neatly.

Make three cuts to allow steam to escape. Beat the egg, adding a little water, to produce an egg glaze. Brush the pastry well with the glaze.

Bake for 30 minutes or until it's golden brown and delicious. To test whether the salmon is fully cooked (since the flake test cannot be used), carefully insert the tip of a paring knife through one of the vents into the salmon and wait 3 seconds. Press the flat of the blade against your wrist (carefully, please), if it's hot, it's cooked.

Serve with the remaining sauce.