Salmon wellington

If you want to impress your guests at your next dinner party, try this salmon wellington recipe. By Ntwenhle Gcabashe Pictures Dylan Swart

Prep time: 10 minutes

Cooking time: 35 minutes

Serves: 4–5

• 1½ kg salmon fish
• 2 x roll puff pastry
• 2 tablespoons (30ml) oil
• 1 spring onion, finely chopped
• 2 garlic cloves, crushed
• 1 cup mushrooms, finely chopped
• 1 green pepper, finely chopped
• 2 handful fresh baby spinach, chopped
• Salt and pepper
• 2 cups cream cheese
• ½ cup fresh chives, finely chopped
• 1 egg, beaten
• Lime slices, for serving
• Grilled tomatoes, for serving
• Micro leaves, for serving

SEE ALSO: Stuffed salmon 

1. Preheat the oven to 180°C.
2. Heat oil and fry onion, garlic, mushrooms, pepper and spinach until soft. Transfer into a large bowl, and season with salt and pepper. Stir in cream cheese and chives.
3. Roll out the pastry and place into a baking tray. Spoon and spread mushroom mixture
4. Place fish on top. Cover with another roll of pastry. Enclose in a neat parcel and cut excess pastry with a knife. Seal the edges with a fork.
5. Brush with egg, and bake for 30–45 minutes or until lightly golden.
6. Serve with lime slices, grilled tomatoes and micro leaves.

SEE ALSO: Moroccan style hake