This savoury picnic slice can be assembled ready to cook up to a day before – practical and impressive!
Prep:45 mins
Serves 6 – 8
500g fresh skinless salmon fillet, cut into 2cm cubes1 tsp each peppercorns1 tsp fennel seeds1 tsp golden caster sugar1 tsp salt3 tbsp chopped dill140g wheatberries (raw, not pre-cooked – see tip) or spelt or pearl barley1 small red onion, finely choppedjuice 0.5 lemon200g baby spinach leaves100g sundried tomatoes, chopped140g crème fraîche2 tsp wholegrain mustardpack of 2 x 320g puff pastry sheets1 egg, beaten
STEP 1Put the salmon in a bowl. Roughly crush the peppercorns and fennel using a pestle and mortar, then add to the salmon with the sugar, salt and half the dill. Mix well and leave to stand while you cook the wheat berries.STEP 2Cook the wheatberries in 4 times their volume of water for 25 mins, or following pack instructions. Drain well and leave to cool. Heat oven to 200C/180C fan/gas 6.STEP 3Mix the onion with the lemon juice and set aside. Put the spinach in a colander. Pour over boiling water from the kettle to wilt the leaves, then drain well, squeeze out any excess water and pat dry. Tip the spinach, onion, lemon juice and sundried tomatoes onto the wheatberries and mix.STEP 4Mix the crème fraîche, mustard, remaining dill and some seasoning in a small bowl. Fold through the wheatberry mixture.STEP 5Unwrap a sheet of puff pastry and line a 20 x 30cm rectangular flan tin. (If you are using a straight-sided tin, line the base with a strip of baking parchment.) Spoon in half the wheatberry mixture and cover with the salmon. Spread the remaining mixture evenly over the top. Brush the edges of the pastry with egg, then lay the second sheet of pastry on top. Press the pastry edges together to seal, then trim the excess.STEP 6Brush the top of the pastry liberally with egg, and bake for 40-45 mins until the pastry is crisp and rich golden. Leave to cool and take to the picnic in the tin covered in foil or cling film, then cut into thick slices to serve.
