Salmon coulibiac with roasted vegetables Archive

Ingredients

• 900g/2lb readymade all-butter puff pastry
• 1.2kg/2lb 12oz whole salmon fillet
• 300ml/7fl oz double cream
• 5 tbsp chives, finely chopped
• 500g/1lb 2oz spinach, blanched in boiling water for one minute, refreshed in cold water and squeezed dry
• 1 free-range egg, beaten
• 2 red onions, peeled and cut into wedges
• 3 large carrots, peeled and cut into chunks
• 3 large parsnips, peeled and cut into chunks
• 3 tbsp olive oil
• 2 shallots, peeled, finely sliced
• 1 tbsp white wine vinegar
• 4 tbsp white wine
• 225g/8oz butter, cut into cubes
• salt and freshly ground black pepper
• 4 tbsp chopped chives