John Torode served up a tasty Christmas salmon showstopper (salmon Wellington) with a cream cheese, creme fraiche, spinach and dill filling for the festive season on This morning.

The ingredients are: 2 x 450g pieces of salmon, skinned, 50g Salt, 50g brown sugar, 4 peppercorns, crushed, 200g Spinach, cooked (well drained and chopped), 100g Watercress, chopped, 1 small bunch of dill, chopped, 100g Cream cheese, 50g Crème Fraiche, 500g puff pastry (divide into 2 lots and roll out) and 1 egg, beaten to glaze.

See John’s recipes in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.