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Seafood Recipes



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


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


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.