Perfect for Sunday lunch or a dinner party, this salmon and spinach version of the beef classic is an absolutely winner and far simpler to make than you may think! lLeafy green winter vegetables make a perfect accompaniment along with this celeriac mash, which is a great alternative to normal mashed potato with its lovely nutty flavour and creamy texture.

Serves 4
300g salmon fillet (skinless and boneless)
300g ready made puff pastry
150g mushrooms
1 tsp chopped tarragon (fresh or dried)
50g spinach
Knob of melted butter of spoon of egg white to glaze the pastry
500g celeriac
50ml crème fraiche
1 garlic clove – minced
Salt and oil to cook

Preheat the oven to 175C.

Start by making the mushroom pate by very finely chopping the mushrooms. You can do this in a food processes or but be careful they don’t turn to mush. Fry them with a little oil and the tarragon and a generous pinch of salt until they are very soft. Remove from the heat and leave to cool.

Steam the spinach and leave to cool in a colander or sieve so as much water as possible drains off it.

Roll the pastry out to approximately 20cm by 30cm. Smooth the mushroom pate over the pastry, leaving about 3cm around all edges. Place the salmon fillet across the top then the spinach on top of the salmon.

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Bring the long edges of the pastry over the top of the filling and pinch together (this will be the bottom so doesn’t need to be perfect, but make sure you have no gaps. Fold in and pinch together the sides, then carefully turn the whole thing over and place on a baking try.

Cut diagonal slits down the middle of the top of the pastry and brush all over with a little melted butter or egg white.

Bake at 175C for 40 minutes.

While the Wellington is cooking, remove the skin from the celeriac and cut into chunks. Boil or steam until soft then drain off any water and mash with the garlic and crème fraiche.

The Wellington should be golden brown on top and the pastry look cooked underneath if you lift it. Serve together with plenty of leaf greens.