SALMON WELLINGTON | Lurpak®

Ingredients

• 25 g Lurpak® Salted Cultured Butter
• 1 large banana shallot, roughly chopped
• 200 g baby spinach
• 3 tbsp water
• Zest of 1 small lemon
• 200 g sour cream
• 1 large pinch of freshly grated nutmeg
• 1 large pinch of freshly ground pepper
• 1 pinch salt (large pinch)
• empty unit A handful of plain flour for dusting
• 500 g puff pastry
• 800 g salmon fillet with skin removed
• 1 medium free range egg, beaten