Directions:

• Check the salmon for bones and season with salt and pepper. Put the shallot, fennel, dill, parsley and lemon zest in a pan large enough to hold the salmon. Add the wine and 100ml/3½fl oz water, place the salmon on top, skin side down. Cover with a lid and over medium heat bring to a gentle simmer, then poach for about 7 minutes – don’t fully cook. Remove from the heat and leave to cool in the poaching liquid.
• Meanwhile, to make the filling, wilt the spinach in a pan over medium heat. Once wilted remove from the pan and place in a clean teatowl and squeeze out the excess moisture. Chop and put in a mixing bowl. Add the watercress, cream cheese, mayonnaise and lemon zest. Season with salt and pepper and mix well.
• Preheat the oven to 180C/160C Fan/Gas 4.
• On a clean, floured surface, roll out the smaller piece of pastry into a rectangle about 20cm x 28cm/8in x 11in. Carefully trim the edges to form a neat rectangle. Using a rolling pin to lift it, place the pastry rectangle onto a non-stick baking tray.
• Carefully lift the salmon out of the liquid, reserving the cooking liquor. Remove the salmon skin. Blot any excess moisture from the salmon using kitchen paper.
• Lay one salmon fillet in the centre of the pastry. Spread the spinach stuffing on top then place the second fillet of salmon on top to sandwich the spinach.
• Brush some of the egg around the edge of the pastry, carefully fold up to form a parcel, trim any excess pastry and seal the ends. Turn the parcel over so the pastry seam is tucked underneath. Brush all over with a little of the egg wash.
• Roll out the second pack of pastry to the thickness of a 1 pound coin and cut using the lattice cutter. Lift the lattice using a rolling pin and carefully drape this over the salmon parcel, tucking the lattice ends underneath. Brush generously with the remaining beaten egg.
• Bake in the pre-heated oven for about 30–40 minutes until golden brown.
• Meanwhile to make the sauce, strain the salmon poaching liquid through a sieve into a jug or bowl. Heat the butter in a small saucepan, once melted stir in the flour and beat to make a roux. Whisk in the poaching liquid and the milk and simmer until thickened. Add the dill and lemon juice and season to taste; continue to simmer for 10 minutes. Add the crème fraîche just before serving.
• To serve, cut the salmon in pastry into thick slices and serve with the dill sauce, new potatoes and greens.