Creamy organic salmon spinach & pine nut bake

Recipes for Valentine's desserts are easy to find, but savoury ideas are harder... so try this delicious fish bake and your romantic recipe problems are solved!

Preparation: 20 mins
Cooking: 40 mins
Serves: 2

What you need:

2 x Mission Deli Wraps (Mediterranean Herb)
500g organic salmon, cut into 2cm pieces.
1 pint milk
½ (5g) fish stock cube
½ tsp cracked black pepper
35g plain flour
35g soft unsalted butter
35g pine nuts
1 heaped tsp seed mustard
100g cream cheese
65g (half bag) fresh spinach, cooked well drained, squeezed out well
80g sliced mozzarella

What you do:

Pre heat the oven to 220°C gas 7.
Bring the milk, black pepper and stock cube to the simmer.
Add the salmon and cook for 2 minutes, about half cooked.
Lift out with a slotted spoon and keep warm.
Meanwhile, mix the soft butter and flour together, then add to the simmering milk, whisking all the time.
Bring to the boil and simmer until you have a thick, creamy sauce, add the cream cheese, and stir well, keep warm.
Keep 1/3rd of the sauce back, then place the drained salmon, mustard, pine nuts and spinach together and carefully mix into the remaining 2/3rd’s. Try not to break up the salmon too much.
Cut the two wraps to fit the heart shaped baking dish.
Spoon in half the mixture.
Top with a wrap, then the other half of the mixture, then the last wrap.
Cover the top wrap with the last 1/3rd of the sauce and lay over the sliced Mozzarella.
Bake in the pre heated oven until well browned.
Serve with dressed green salad and boiled new potatoes.