Preheat the oven to 200c.
Blanch the spinach leaves in boiling salted water for 1 minute, drain and pat dry.
Oil 2 dariole moulds and then line with cling film. Pop the spinach leaves in each mould then layer up the salmon and pate, seasoning each layer. Fold the spinach over to make a parcel.
Cut two 12cm circles and two 16 cm circles from the pastry.
Place the smaller circles onto a lined baking tray, top with the salmon parcels then cover in other pastry circles. Press down to seal. You can do this with the larger cutter to make it neat. Egg wash then bake for 18 to 20 minutes. Rest for 3 to 4 minutes.
To make the sauce, add the shallots, wine, lemon rind and cream to a pan. Bring to the boil and reduce by half. Season and finish with the chives.
To serve, cut the pithivier in half and spoon over the sauce.
Preheat the oven to 200c.
Blanch the spinach leaves in boiling salted water for 1 minute, drain and pat dry.
Oil 2 dariole moulds and then line with cling film. Pop the spinach leaves in each mould then layer up the salmon and pate, seasoning each layer. Fold the spinach over to make a parcel.
Cut two 12cm circles and two 16 cm circles from the pastry.
Place the smaller circles onto a lined baking tray, top with the salmon parcels then cover in other pastry circles. Press down to seal. You can do this with the larger cutter to make it neat. Egg wash then bake for 18 to 20 minutes. Rest for 3 to 4 minutes.
To make the sauce, add the shallots, wine, lemon rind and cream to a pan. Bring to the boil and reduce by half. Season and finish with the chives.
To serve, cut the pithivier in half and spoon over the sauce.
