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Salmon Wellington

salmon weelington
Salmon Wellington with Sea Harvest

Ingredients
200g baby spinach

2 garlic cloves
1 lemon zested
Salt and freshly ground black pepper
500g All-butter puff pastry
Sea Harvest salmon steaks, thawed

For the garlic dill sauce
1 cup cream
100g feta cheese, crumbled
3 garlic cloves, finely grated
3T freshly chopped dill
Salt and freshly ground black pepper

Method
Preheat oven to 200C. Blanch the spinach leaves for 30 seconds before plunging into ice water to stop it cooking any further. 
Squeeze out any excess water before roughly chopping the spinach and add to a mixing bowl along with the garlic, lemon zest salt and freshly ground black pepper. Mix to combine the ingredients.

Divide each square sheet of pastry in half, through the middle. Spoon some filling to the middle of the pastry before placing a salmon fillet over it. Cut horizontal slits into each side of the sheet of pastry leaving the center uncut.
Begin folding the strips of pastry over each other while covering the salmon creating a braided effect. Place the wrapped pastries in the oven to bake for 15-20 minutes or until the pastry has puffed up and is golden.
Prepare the dill sauce while the Wellingtons are in the oven. For the sauce: Heat the cream over a medium along with the feta and garlic. Once the mixture begins to simmer add the dill and take the sauce off the heat. Continue stirring until the feta has melted then finish with by seasoning with salt and freshly ground black pepper. Serve the sauce drizzled over the baked Wellington.

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