Salmon Wellington

Remove the dark skin from the salmon fillet if necessary, and cut across the fillet into approximately 1 cm slices. Assemble into portions, generously season with salt, pepper and lemon juice, and sprinkle over chopped chives and chopped butter  Picture  . Remove the stalks from the spinach and beat up an egg to wash the pastry.

Roll out the pastry very thin, cut into base pieces around 20 cm x 14 cm, and tops into smaller pieces. Lay spinach leaves over the bases, and lay salmon pieces on top, followed by more spinach leaves. Trim the pastry bases if need be and moisten the edges with egg using a pastry brush.

Lay on top the pastry tops and pinch together the base and top. Paint all over with the egg wash with a pastry brush. Put to one side on a lighly buttered baking tray  Picture  .

Trim the ends off the broccoli, cut into two lengthwise and put in a steamer. Prepare the hollandaise sauce ingredients  Recipe  .

Put the wellingtons into the oven at 400°F/200°C/Reg6 and cook for about 30 minutes until nicely golden brown. Steam the broccoli and finish off the hollandaise sauce. Serve on to serving plates  Picture   and serve immediately  Zoom  .