Salmon Wellington
This delectable recipe combines a flaky puff pastry filled with succulent salmon and a refreshing cucumber dill mustard sauce. The harmonious blend of flavors and textures makes this dish a delightful choice for a special occasion or a cozy dinner at home.
— Constant Cookbook
Ingredients
- 2 medium cucumbers
- 5 tbsp Dijon mustard
- 2 tbsp clear honey
- 1 tbsp white wine vinegar
- 50g/1¾oz fresh dill
- salt and freshly ground black pepper
- 1 x 380g/13oz ready-made puff pastry
- plain flour
- 1 x 2.8kg/6lb salmon
- 1 free-range egg, beaten, combined with a little milk
Instructions
- Preheat the oven to 180C/350F/Gas 4. Line a large baking tray with baking parchment.
- Slice the cucumbers lengthways, scrape out the seeds with a teaspoon, and chop into 1cm/½in thick pieces. Place the cucumbers in a mixing bowl with the mustard, honey, vinegar and finely chopped dill. Season well with salt and freshly ground black pepper and set aside.
- Roll the pastry out to 40cm/16in x 30cm/12in on a lightly floured surface. Lay on the lined baking tray.
- Lay one fillet in the centre of the pastry, pile half of the filling on top and then cover with the second fillet.
- Brush the edges of the pastry with the mixture of milk and beaten egg. Fold the pastry over the fish, sealing the edges by pressing them together, leaving a gap in the centre, so that you can see inside. Brush the pastry with more beaten egg and milk and bake for 45 minutes.
- Serve with the remaining cucumber mixture.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 8-10
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