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Christmas Recipes Dine In Fine-ish Dining Breakfast Recipes Starters, Sides & Salad Recipes Trout, Spinach & Dill Mustard Parcels Recipe selected Pumpkin, Peach & Avocado Salad Recipe Prawn Cutlet Tacos Recipe Grilled Prawns with Pineapple Salsa Recipe Salmon Croquettes Recipe Whole Roasted Cauliflower Recipe Vegan Yorkshire Pudding Recipe Vegan Gravy Recipe Green Beans Almondine Recipe Soft Fish Taco with Mango Salsa Recipe Apple Slaw Recipe Halloumi Fries Recipe Strawberry & Chilli Relish Recipe Pumpkin, Cauliflower & Spinach Salad Recipe Avocado Tempura Recipe Prawn Tempura Recipe Kale Bread Recipe Mushroom Puff Recipe Ricotta Cheese & Spinach Dumplings Recipe Zucchini Pizza Bites Recipe Mushroom & Lentil Salad Recipe Classic Chicken Caesar Salad Recipe Quinoa & Vegetable Fritters Recipe Sweet Potato Dip With Prosciutto & Asparagus Recipe Garlic & Chorizo Prawn Recipe Eggplant Haloumi Wraps Recipe Thai Chicken Meatball Recipe Vegan Beetroot Falafel Recipe Baked Avocado Fries Recipe Antipasto Tart Recipe Beetroot Shakshuka Recipe Avocado & Zucchini Fritter Recipe Turkey Kofta Recipe Smoked Trout Dip with Beetroot Chips Recipe Salmon Parsley Nuggets Recipe Roasted Vegetable Salad Recipe Salad with Beetroot & Haloumi Recipe Grilled Stone Fruit Salad with Prosciutto Recipe Sweet Potato Bacon & Feta Bruschetta Recipe Avocado Greek Salad Recipe Roasted Eggplant with Date-Almond Couscous Recipe Herring Open Sandwich (Smørrebrød) Recipe Cauliflower Steaks with Gremolata Recipe Crispy Tuna, Sweet Potato & Corn Balls Recipe Classic Napolitana Sauce Recipe Smoked Salmon, Kale & Blueberry Salad Recipe Pasta Salad Recipe Avocado Bruschetta Recipe Chickpea Beetroot Salad & Kombucha Dressing Recipe Mini Pea, Mint & Goats’ Cheese Quiches Guacamole Recipe Tomato Kachumber Recipe Smoked Salmon & Dill Dip Recipe Bombay Potatoes Recipe Cauliflower Con Queso Recipe Spicy Sweet Potato Fries Recipe Cauliflower Nuggets Recipe Stuffed Onion & Bacon Balls Recipe Beetroot Hommus with 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How to Make Trout, Spinach & Dill Mustard Parcels Method Preheat oven to 220°C (or 200°C fan forced). If trout portions contain skin, remove and set aside. Line a large baking try with baking paper. Bring a saucepan of salted water to the boil and add baby spinach. Blanch for 1 minute and remove. Drain well in a colander. Immediately place colander in a bowl of iced water until cold. Drain. Squeeze out all excess moisture from spinach and pat dry with paper towel. Finely chop (or shred) spinach and set aside in a small bowl. In separate bowl, make your dill mustard. Add lemon rind, mustard, aioli, honey, chives, tarragon and dill. Mix with fork. Add 2½ tablespoons to the spinach mixture. Cut each sheet of pastry in half. Place one portion of ocean trout on one side of pastry. Lightly season with salt and pepper. Top each one with a ¼ of the spinach mixture. Fold over each pastry parcel and seal the edges, by folding the edges over. Gently slice 3 small slits in the top of each parcel, to allow steam to escape whilst cooking. Brush the tops of each parcel with the beaten egg. Place the trout parcels on the lined oven trays. Bake in oven for 25 minutes or until golden and puffed. Drizzle parcels with dill mustard and garnish with fresh dill. Serve with fresh side salad.