Salmon wellington

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salmon wellington
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