- 1 slice white bread, crumbed in a food processor
- 25g/1oz Gruyère cheese, grated
- 15g/½oz cheddar cheese, grated
- 4 sprigs thyme, leaves picked
- 4 tbsp curly parsley, roughly chopped
- 50g/2oz butter, softened
- 4 x 150g/5¼oz salmon fillets
- 50ml/2fl oz fish stock
- 50ml/2fl oz white wine
- 50g/2oz Dijon mustard
- 150g/6oz vine tomatoes
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 25g/1oz butter
- 4 handfuls spinach leaves
- For the crust, put all the crust ingredients in a food processor and blend until smooth.
- Spread the mixture out on a lined baking tray and chill until set.
- For the salmon, preheat the oven to 200C/400F/Gas 6 and pour the fish stock and wine into an oven-proof dish.
- Place the salmon fillets into the dish and season with salt and pepper.
- Brush with the mustard.
- Cut the crust into rectangles to cover the salmon place and on top.
- Cook in the oven for ten minutes, or until cooked through.
- Take the salmon out of the oven and leave to rest.
- Place the tomatoes on a baking tray, pour over vinegar and oil, season and roast alongside the in the oven for eight minutes.
- Heat a frying pan until hot then add the butter. When foaming, add the spinach and sauté for two minutes until wilted.
- To serve, place the spinach in the centre of the plate, place the salmon on top and the roasted tomatoes on the side.