Salmon Wellington
Prep: 40 mins
Cook: 30 minutes
Servings: 2
This Salmon Wellington recipe is a modern take on the traditional wellington. It uses a salmon fillet and a cheesy spinach stuffing all wrapped up in a chive crêpe and encased in a crispy puff pastry parcel.
The great thing about this recipe is you can do all the prep the day before and then just pop it all together an hour before your guests arrive. The recipe is perfect for two although the spinach mix and the crêpe can stretch across three Wellingtons so you can just adjust the salmon and pastry quantities as need be.
Try this recipe today!
Ingredients
Crêpes
- 1 cup of White Wings Plain Flour
- 1 egg
- 2 tbsp of chives, chopped
- 2 cups of milk
- Pinch of salt
- Couple cracks of black pepper
Spinach & Cheese Filling
- 2 tbsp butter
- 3 spring onions chopped
- 1 clove of garlic
- ¼ cup of white wine
- ⅔ cup of cream cheese
- ¼ cup of breadcrumbs
- ¼ cup of Parmesan cheese
- 3 cups of English spinach leaves
Ingredients to put your Wellington together
- 1 sheet of Pampas Puff Pastry
- 250g-300g of salmon fillet, with bones and skin removed
- 1 egg
Method
- To make the crepe mix, in a bowl add 1 cup of White Wings flour, 1 egg, 2 cups of milk, pinch of salt and 2 cracks of black pepper and whisk until smooth. Rest the crepe mix for 10 minutes.
- Spray a nonstick fry pan with oil and put on a high heat. Wait until the pan is hot and ladle enough of the crêpe mix to cover the bottom of the pan thinly.
- Cook for one minute and until you see small bubbles. Flip the crepe and cook the other side.
- Continue to make more crepes if you are cooking for a crowd.
- In a clean fry pan over high heat, add 2 tbsp of butter and melt down. Add 3 chopped spring onions and 1 clove of garlic and cook until softened. Add ¼ cup of white wine and simmer for one minute. Add ⅔ cup of cream cheese and melt down. Then add the ¼ cup of parmesan cheese and ¼ cup of breadcrumbs and finally, 3 cups of English spinach leaves. Wilt down and chill.
- Preheat your oven to 200 degrees Celsius.
- Take one piece of Pampas Puff Pastry and lay it out on your workbench. Top with a crepe and then your salmon fillet in the centre. Place a couple of tablespoons of spinach and cheese mixture and then fold the top of the puff pastry over.
- Whisk one egg and brush the pastry with it. Fold the bottom half over and press down.
- Brush the two end edges with the egg and fold the pastry ends over and press. Line a flat baking tray with baking paper and place the Wellington seam-side down and make criss-cross slits across the top of the pastry with a sharp knife. Bake in the oven for 30 minutes until pastry is golden brown.
- Serve with a perky green salad and lemon dressing.
Featured in:
Products used:
