500 g fresh skinless salmon fillets, cut into 2 cm cubes
1 tsp whole black peppercorns
1 tsp fennel seeds
1 tsp golden caster sugar
1 tsp salt
2 ½ tbsp chopped dill
140 g spelt, or pearl barley
1 small red onion, finely chopped
juice ½ lemon
200 g baby spinach leaves
100 g sundried tomatoes, chopped
140 g crème fraîche
2 tsp wholegrain mustard
pack of 2 x 320 g puff pastry sheets
1 egg, beaten
- Put 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 spelt.
- Cook the spelt following pack instructions. Drain well and leave to cool. Heat oven to 200C/180C fan.
- Mix 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.
- Mix the crème fraîche, mustard, remaining dill and some seasoning in a small bowl. Fold through the spelt mixture.
- Unwrap a sheet of puff pastry and line a 20 × 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 spelt 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.
- Brush 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.