Salmon wellington
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 2–4
- Dietary
- Nut-free
This salmon wellington is much lighter than its beef counterpart, but just as delicious!
Ingredients
- 2 tbsp Dijon mustard
- 500g/1lb 2oz salmon, skin removed
- 50g/1¾oz unsalted butter
- 1 shallot, finely chopped
- 2 garlic cloves, crushed
- 100g/3½oz cream cheese
- 100g/3½oz ricotta
- 100g/3½oz baby spinach, cooked in a large pan with a splash of water
- 1 tbsp chopped fresh dill
- 1 tbsp lemon zest
- 2 tbsp olive oil
- 250g/9oz chestnut mushrooms, thinly sliced
- 2 x 320g sheets pre-rolled puff pastry
- 1 free-range egg, beaten
- salt and freshly ground black pepper
For the Jerusalem artichokes
To serve
- 100g/3½oz cream cheese
- 1 tbsp finely chopped chives
- white pepper
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Spread the Dijon mustard all over the salmon.
Heat the butter in a frying pan, fry the shallot and garlic until soft. Allow to cool, then mix with the cream cheese, ricotta, spinach, dill, lemon zest, salt and pepper.
Heat the olive oil in a frying pan and fry the mushrooms until cooked. Then allow to cool.
Place one sheet of puff pastry on a baking tray and lay the salmon on top.
Spread the cream cheese mixture on top of the salmon and top with the mushrooms.
Use a pastry brush to egg wash the pastry around the salmon.
Place the second sheet of pastry on top and press around the salmon to seal. Trim any excess pastry around the salmon.
Brush the top of the pastry with the remaining beaten egg and place in the fridge for 15–30 minutes.
Bake the wellington for 30–35 minutes until the pastry is a deep golden brown and the internal temperature has reached 52–54C. Rest for 20 minutes before slicing.
To make the Jerusalem artichokes, toss the artichokes in a roasting tray with the lemon, fennel, garlic, thyme and olive oil and season well with salt and pepper. Roast for 30 minutes or until tender and golden. Keep warm.
To serve, mix together the cream cheese and chives in a small bowl and season with salt and white pepper.
Place a slice of the salmon wellington onto a serving plate and serve with the Jerusalem artichokes and a spoon of the cream cheese and chive mix alongside.
