Sourdough Salmon Loaf with Garam Masala Creamed Spinach

Instructions

Filling

Cook: Heat olive oil over medium heat. Add onion and garlic and cook until aromatic (2-3 minutes). Add spinach and cover to help it wilt. Remove lid, add salt and turn up heat to medium-high to dehydrate the spinach (about 5 minutes). Turn off heat and mix in two heaping spoons of mascarpone then add the black pepper, garam masala and the eggs, reserving about a tablespoon of egg for the egg wash.

Dough

Mix: Add the starter, flour, water with melted butter to the bowl of a stand mixer with bread hook attachment. Knead with dough hook for 10 – 15 minutes until smooth and then form into ball and cover to proof for at least 30 minutes. You can also mix and knead by hand.

Prepare a pan: Line a shallow baking dish with parchment paper or aluminium foil. Sprinkle the bottom with cornmeal if using aluminium foil.

Shape: Once you’ve prepared the creamed spinach and salmon, then use a rolling pin to roll out the dough to about 1/2 cm / 1/4 inch thickness.

Assemble: The filling and salmon should be placed onto the dough off-center to either side so that there is more dough on one side than can be pulled over to create a nice seam. Starting with a layer of spinach spooned onto the dough, sandwich the salmon filet between layers of spinach. Depending on the size of your filet you may have one or two layers. Once the layers are in, carefully fold over the top and bottom and then each side, creating a smooth seam. Let proof about 20 minutes and then just before baking brush egg over the surface.

Bake: Bake at 200 C / 400 F for 25 minutes covered (with a lid or lightly with aluminium foil) then remove cover and bake uncovered for the last 5 minutes.