Prepare the filling

• Wilt the spinach in a pan with the olive oil, then squeeze out excess water and chop.
• Mix the cream cheese with the dill, lemon zest, lemon juice, garlic, Dijon mustard, salt and pepper.

Assemble the Wellington

• Season the salmon and spread the cream cheese mixture over the top.
• Lay the spinach over the pastry, place the salmon on top and fold the pastry around it, sealing the edges.
• Brush the pastry with the beaten egg.

Bake

• Bake at 200 °C until the pastry is golden and the salmon is cooked through.
• Rest briefly before slicing.