Salmon Wellington - cooking recipe

Ingredients

10.5 oz baby spinach
10.5 oz cooked crab meat, picked
1/2 cup mayonnaise, plus extra to serve
1 None large shallot, finely chopped
3 tbsp chopped fresh dill
4 sheets frozen puff pastry, defrosted
2 3/4 lb salmon, deboned, skin removed
1 None large egg, beaten
2 tbsp black sesame seeds
None None baby gem lettuce leaves, to serve

Preparation

Preheat oven to 400\u00b0F. Line a large baking tray with parchment paper and brush lightly with olive oil.
Combine crab meat, mayonnaise, shallot and dill. Season to taste then set aside.
Blanch spinach in boiling salted water for 10 seconds. Drain then place in a tea towel and squeeze out any excess water. Set aside.
On a lightly floured work surface, join 2 sheets of puff pastry, overlapping by 2 inches. Roll dough along overlap to flatten and create 1 large sheet. Repeat with remaining 2 sheets. Place 1 large sheet on prepared tray.
Arrange salmon in the center of pastry and season. Spread spinach over salmon then top with crab mixture. Brush exposed pastry dough with beaten egg and top with second pastry sheet. Seal edges, trim excess and brush with beaten egg. Sprinkle with sesame seeds and bake for 20 mins, or until golden brown.
Remove from oven and let rest for 5 mins. Cut into slices with a serrated knife. Serve with mayonnaise and lettuce.