A quick and simple but stunning Valentine meal for two.
Preparation time: 15 Minutes
Cooking time: 15 Minutes
2 x 120g bags of watercress, spinach and rocket salad
4 tablespoons crème fraîche
4 tablespoons bouillon (optional)
100g puff pastry
4 x 125g salmon fillets
2 teaspoons olive oil
2 garlic cloves, crushed
Freshly ground black pepper
Preheat the oven to 200°C, fan 180 °C, gas 6.
Heat the butter in a small saucepan, add the salad leaves or spinach and cook for 1 minute, stirring continually until wilted.
Remove from the heat and stir in the crème fraîche, bouillon if using, and season to taste. Blend until smooth and set to one side.
Roll out the pastry, cut out 12 small heart shapes and place on a baking tray in the preheated oven for 10 minutes, or until golden and well risen.
Place the salmon fillets in a frying pan, best side down, with the oil and garlic and cook for approximately 3 minutes each side, until cooked through.
Serve the salmon with the sauce spooned over and top with the pastry hearts.