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Seafood Recipes

LOCH DUART SALMON WELLINGTON

LOCH DUART SALMON WELLINGTON

Loch Duart salmon wellington. The Hebridean Baker’s recipe for Loch Duart Salmon Wellington, is quick and easy to make and a great alternative to turkey on Christmas day.

Skill level: Easy

Prep time: 10 minutes (Chill time: 30 minutes)

Cooking time: 40 minutes

Ingredients

75g (2 ½oz) watercress, chopped
200g (7oz) cream cheese
2 tablespoons fresh dill, chopped
½ a lemon, zested and juiced
2 x 320g (11 ¼oz) packs of ready-rolled puff pastry
2 x 500g (1lb 2oz) skinless, boneless Loch Duart Salmon fillets
2 eggs, yolks only, beaten
Flour, for dusting
Sea salt and freshly ground black pepper, to season

Method

To make the filling, put the watercress, cream cheese, dill, lemon zest and juice into a bowl. Season with sea salt and freshly ground pepper, mix well, then set aside. Line a baking tray with parchment. Lay a sheet of the puff pastry on the tray so it’s 2½ cm (1″) larger in diameter than the salmon fillet. Place the first of the salmon fillets on the pastry and spread it with a thick layer of the cream cheese mix, then lay the second fillet on top. Brush the edge of the pastry with a little of the beaten yolk, then drape the second sheet of pastry over the salmon and tuck it in at the sides. Trim the edges and press with a fork to seal.
With the leftover pastry, make a fishtail shape and place at one end of the Wellington. Brush with more beaten yolk, then chill in the fridge for 30 minutes. Using a spoon, create a scale-like effect along the top of the pastry and, with a sharp knife, score lines along the tail. Chill for at least another 30 minutes.

Preheat the oven to 200°C fan (425°F), bake for 20 minutes, lower the heat to 160°C fan (350°F) and bake covered with foil for another 20 minutes more. Rest for 10 minutes before slicing up at the dinner table.

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