Take your dinner party to the next level and impress your guests with this alternative Wellington recipe!

Ingredients:

300g puff pastry; olive oil; 1 finely chopped shallot; 100g baby spinach (remove the thick central stalks); 100g watercress (only use the leaves); 40g cream cheese; 2 tsp chopped dill (put the rest in the freezer to use next time); 1-2 tbsp creamed horseradish, depending on your taste; extra flour for rolling out; 2 salmon fillets at about 250g each, or as I used, a pack of 4 from the supermarket (490g) – remove the skins; 1 beaten egg; salt and pepper.

Method:

1 Wash the spinach and watercress leaves and tip onto a clean tea towel to dry.

2 Heat a drop of oil in a frying pan. Add the spinach, watercress and salt, and toss until the greens have just wilted. Tip into a sieve and squeeze out the water, transfer to a bowl.

3 Add another drop of oil and gently sauté the shallot, then add this to the spinach and watercress, leaving it all to cool. Then add the cream cheese, horseradish and dill and stir until it’s nicely mixed together.

4 Pop a sheet of greaseproof paper onto a baking tray then roll out the puff pastry on a lightly floured surface into a 30cm square.

5 Pat your salmon fillets dry with kitchen towel then season with salt and pepper. Place your one or two fillets in the middle, then top with the spinach mixture. Pop the other one or two fillets on top.

6 Use both hands and lift the pastry to meet at the top so it just overlaps, trimming off any excess. Brush the edges with beaten egg and press firmly to make a seal. Brush both short ends and press together, cutting off any excess. There should just be a small gap between the salmon and the pastry seals.

7 Pop the parcel of salmon onto the baking tray with the seal on the bottom. Brush all over with the beaten egg and chill in the fridge for at least 30 minutes.

8 Preheat the oven to 220°C (200°C fan/gas mark 7). Put the Wellington in the oven for around 35 minutes until golden brown. Leave to rest for a few minutes before slicing. I served mine with salad leaves and plum tomatoes.