PREPARE: Use a sharp knife to cut the skin from the fillets, pat dry with a paper towel, and chill until needed. Heat the oven to 200°C / 400°F / Gas 6 and line an oven tray with baking parchment paper.

BLANCH SPINACH: Wash the spinach well, then place it into a heatproof bowl. Pour over boiling water, stir, for 30 seconds, then drain and refresh in cold water. Squeeze out as much water as you possibly can, then wrap it in a paper towel and squeeze again. Dice finely.

MAKE CHEESE FILLING: In a medium bowl, stir together the spinach, cream cheese, egg yolk, dill, spring onions and nutmeg and season with salt and pepper.

ASSEMBLE: Roll out the pastry and cut it into 4 pieces large enough to wrap around the salmon. Spread a teaspoon of garlic and herb butter down the middle of each pastry rectangle, and place a salmon fillet on top, skin side facing up. Divide the cheese filling between the fillets, then wrap the pastry around the salmon. Turn the fillets over so the filling is on the bottom, then tuck the shorter ends underneath.

BAKE: Place the salmon parcels onto the prepared baking sheet, brush generously with the beaten egg and sprinkle with sesame seeds. You can use a butter knife to gently press a diamond pattern on the top of the parcels if you like. Bake in the preheated oven for 30-35 minutes until well-puffed and golden brown.

MAKE SAUCE: While the Salmon Wellingtons are baking, stir together the cream cheese, horseradish, and lemon juice, then season the sauce with a few grinds of salt and pepper.

SERVE: Serve hot with the horseradish sauce and a fresh green salad.

Wine recommendation: A well-chilled dry white or sparkling wine.