James Tanner served up a tasty citrus salmon Wellington with butter sauce for the Easter weekend on today’s episode of Lorraine.

The ingredients are: 400g spinach, 600g puff pastry, 1.2kg skinless and boneless whole salmon fillet, Zest of 1 lemon, 2tbsp honey, 1tbsp Dijon mustard, 1 egg, beaten, Salt and black pepper.

Butter sauce: 2 shallots, sliced, 100ml white wine, 1 tbsp white wine vinegar, 200ml double cream and 100g cold butter, cubed.