["Salmon Wellington | Recipes

Ingredients
Method

Ingredients

- 800 g Salmon fillet
- 200 g Spinach
- 75 g Watercress
- 1 Lemon zest
- 1 Shallots
- 25 g Lurpak slightly salted butter
- 1 pinch Ground nutmeg
- 1 pinch Pepper
- 1 pinch Salt
- 200 g Creme fraiche
- 1 Egg
- 500 g Puff pastry
- 1 Handful Plain flour

Method

1

Pre heat the oven to 200C.

2

Line a large baking tray with greaseproof paper.

3

Melt the butter in a small saucepan on a medium heat then add the chopped shallot. Cook until soft then set aside to cool. Do not brown the shallot.

4

In a large saucepan, wilt the spinach and watercress on a medium heat with a couple of tablespoons of water. Run under cold water to stop the cooking process then place in a sieve over a bowl and squeeze out as much water as possible.

5

Blitz the spinach/watercress, butter and shallot, lemon zest and crème fraiche in a food processor for a couple of short bursts. Season to taste with salt, pepper and freshly grated nutmeg.

6

On a lightly floured surface, cut the pastry in half and roll out each piece to roughly the size of your piece of salmon adding an inch on all sides.

7

Place one piece of pastry on the baking tray, spoon the spinach mixture down the middle and place the salmon on top.

8

Brush the pastry around with a little bit of water then place the other piece of pastry on top.

9

Mould the pastry around the fish with your hands then press the edges with a fork to seal.

10

Make a couple of small scores on the top with a knife then brush over the beaten egg.

11

Place in the oven for 25mins until golden.

Comments & Ratings

More Lurpak recipes

	800 g	Salmon Fillet
	200 g	Spinach
	75 g	Watercress
	1	Lemon Zest
	1	Shallots
	25 g	Lurpak Slightly Salted Butter
	1 pinch	Ground Nutmeg
	1 pinch	Pepper
	1 pinch	Salt
	200 g	Creme Fraiche
	1	Egg
	500 g	Puff Pastry
	1 Handful	Plain Flour

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Salmon Wellington

Ingredients

Method

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Comments & Ratings