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Salmon Wellington

Salmon Wellington


Salmon Wellington

Recipe by: Claire Allan

Serves: 4

Cooking: 30min

Preparation: 20min

One puff pastry roll
1 egg
Salt and pepper
100g butter 
500 g of Salmon
100g finely chopped onions
1 clove of chopped garlic 
1 pack of spinach
150 g of sweet chili cream cheese

Set oven to 220 degrees, butter a baking tray. In a pot sauté your onion and garlic and add chopped spinach and allow to wilt and then mix in cream cheese. Allow mixture to cool Roll out your pastry on a floured surface. Season the salmon and place half the spinach mixture on the puffy
pastry and place the salmon on top and then the rest of the mixture on top. Fold the puff pastry over the salmon like a gift and make sure the ends are secured. Eggs wash the parcel and sprinkle over with some salt. Transfer parcel to baking tray and bake for 30 min or until pastry is cooked and browned.

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