Instructions: Put the two prepared fish fillets together and place in a non metallic dish.

Grate the orange rind and reserve. Squeeze the juice and mix together with the pepper and dill.

Rub into the salmon flesh.

Cover and leave to marinate for at least an hour.

Roll out half the pastry to a rectangle 380 x 205mn.

Place on a baking sheet and prick all over with a fork.

Bake in the middle of the roasting oven for about 15 minutes until golden and cooked through.

Cool on a wire rack.

Squeeze the excess liquid from the spinach and beat into the cheese.

Melt the butter in a small pan and cook the onions but do not brown.

Add the prawns and orange rind.

Season to taste.

Return the cooked pastry to a baking sheet and place one salmon fillet on it. Trim the pastry allowing 10mm all round the fish.

Spread the spinach mixture over the fish. Spoon over the prepared prawn mixture. Finish with the remaining fish fillet.

Brush the pastry edge with beaten egg. Roll out the remaining pastry and place over the fish.

Trim off most of the excess pastry and reserve.

Tuck in 25mm all round the fish.

Decorate with a thin lattice cut from the trimmings.

Brush all over with beaten egg. Make two small air holes in the top.

Put the oven shelf on the middle set of runners in the roasting oven.

Bake for 40 to 45 minutes until risen and golden brown.

Serve warm.

Serve this piping hot on a buffet table for a lunch party. The variety of layers look attractive when sliced through. A very sharp knife is essential when slicing. Prepare in advance chill and bake as needed.

Serves 8

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.