Saumon en Croûte (Salmon Wellington with Spinach)

• 250 g Spinach
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 10 g Fresh dill
• 150 g Crème fraiche
• 2 tsp Dijon mustard
• 600 g Salmon fillet, skin removed
• 320 g Puff pastry, all-butter preferred
• 1 Egg
• 1 medium Lemon

1. Heat the oven to 200°C (390°F) and line a baking tray with parchment paper. Put the spinach in a frying pan over medium heat with a pinch of the salt and cook just until wilted. Tip into a bowl and press firmly to remove as much liquid as possible.
2. Finely chop the dill. Stir the dill into the spinach with the crème fraiche, Dijon mustard, remaining salt and the black pepper. Taste and adjust seasoning if needed.
3. Pat the salmon dry and season lightly with a little of the mixture from the bowl if you like, keeping most for the filling. Roll out the puff pastry on a lightly floured surface into a rectangle large enough to wrap the salmon with a small overlap. Transfer the pastry to the lined tray.
4. Spread the spinach mixture down the centre of the pastry, leaving a 3 cm border. Sit the salmon on top, then bring the pastry up and over to enclose it, sealing the seam and tucking in the ends. Turn seam-side down and neaten the shape.
5. Beat the egg and brush it all over the pastry. Score the top lightly with the tip of a knife for decoration, taking care not to cut through. Bake for 25 to 30 minutes until deep golden and the pastry feels crisp.
6. Rest for 5 minutes before slicing so the filling settles. Cut the lemon into wedges and serve alongside for squeezing over each portion. Serve hot or warm.

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