With only four ingredients, this is an easy midweek supper or starter that’s smart enough for entertaining but ready in just 30 minutes.
For another impressive starter idea, try our beetroot-cured salmon with watercress.
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Ingredients
- 375g pack fresh ready-rolled puff pastry
- 150g young leaf spinach
- 200g tub light cream cheese
- 100g smoked salmon
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Method
- Preheat the oven to 200C/fan180C/gas 6. Unroll puff pastry, cut into 2 x 15cm circles and place on a baking sheet. Prick the pastry several times and bake for 8 minutes, until risen and golden.
- Meanwhile, put spinach in a colander, pour over boiling water to wilt, then refresh under cold running water. Squeeze out the excess liquid.
- In a bowl, mix cream cheese until smooth, add smoked salmon, cut into strips, and the spinach. Season with plenty of freshly ground black pepper and mix together.
- Spread evenly over each cooked pastry base, leaving a small border all around. Return to the oven for a further 5-7 minutes, until the topping is piping hot. Divide between plates and serve with a mixed salad and some lemon wedges to squeeze over, if you like
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