You're going to need a generous amount of puff pastry to make this showstopping salmon centrepiece ... Prepare the base of the pie. Cut off one-third of the pastry. Wrap the larger piece in ...

This rice, egg and salmon-stuffed fish pie makes a wonderful centre-piece ... Roll out half of the pastry to approximately 22x35cm/8½x14in. Place onto a baking tray. Spread the rice mixture ...

Salmon Wellington makes an elegant and impressive holiday-season dinner. With store-bought puff pastry, it’s surprisingly easy. Fatty salmon is harder to overcook than the traditional beef in a ...

It's a Salmon Wellington. Plus ... On cutting board, unfold puff pastry sheets. Use pastry brush to apply egg wash on each sheet. Cut each pastry sheet into four equal pieces.

This recipe is for you, with buttery salmon wrapped in flaky puff pastry with a simple 5-ingredient sautéed spinach filling.

This is my version of Michel’s salmon that you can make easily at home; the tricky part has already been done, thanks to Paneton’s authentic flaky puff pastry, made right here in New Zealand.