Si King and Dave Myers served up a tasty salmon en croute, with watercress, spinach, cream cheese and dill sauce on The Hairy Bikers Go West.

The ingredients are: 2 thick salmon fillets (approx. 300–350g each), scales removed, 1 shallot, sliced, 3 thin slices fennel, sprig dill, sprig parsley, 3 strips of pared lemon zest, 100ml dry white wine, 2 packs puff pastry (about 320g each), flour, for dusting, 1 free-range egg, beaten, salt and freshly ground black pepper, steamed new potatoes, to serve and salad leaves, to serve.

For the filling: 200g spinach, handful watercress, chopped, 100g cream cheese, 1 tbsp mayonnaise and ½ lemon, grated zest only.

For the dill sauce: 25g butter, 1 tbsp plain flour, 200ml whole milk, 2 tbsp chopped fresh dill, 1 tsp lemon juice and 1 tbsp crème fraîche.

See recipes by The Bikers in their book titled: The Hairy Bikers’ Ultimate Comfort Food available from Amazon now.