Ingredients

• 2 John Ross fresh salmon fillets
• 1 bag of whole leaf spinach
• 1 clove of garlic
• 1 shallot
• 1 tsp dried dill
• 1 tsp dried tarragon
• 2 tbsp cream cheese
• 1 egg
• 1 sheet of ready rolled, all butter puff pastry

Preparation method

1. Preheat the oven to 200°C
2. Finely dice the shallot and garlic, and gently sweat in a little oil for 10 minutes
3. Add the spinach and dried herbs, and cook all the moisture out of the spinach
4. Place in a bowl to cool
5. Once cool, stir in the cream cheese and season well
6. Unroll the pastry sheet and cut in half (width ways)
7. Divide the spinach mixture and spread to create a rectangle roughly the same size as the salmon
8. Place the salmon on top
9. Brush around the salmon on the pastry with the beaten egg and fold the pastry over to encase. Brush the finished wellington with beaten eggs
10. Leave to chill in the fridge for at least 20 minutes or up to 24 hours if making in advance
11. Bake for 25 minutes