Salmon Wellington

A festive salmon en croûte featuring honey-mustard cucumber filling wrapped in golden puff pastry for a perfect party centerpiece.

Dinner Seafood Salmon Christmas Puff Pastry

Estimated Nutrition

Calories

653.5

kcal / serving

7842.2 kcal total

Carbs

16.2g

per serving

194.8 g total

Fat

42.7g

per serving

512.4 g total

Protein

50.7g

per serving

608.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

380

Puff Pastry Sheet

ready-made

CondimentsSauces

Dijon Mustard

White Wine Vinegar

Dairy

piece

Egg

beaten, free-range

Milk

a little combined with egg

GrainsCereals

piece

Plain Flour

for dusting

NutsSeeds

Dill

freshly chopped

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

Other

Honey

clear

Seafood

2.8

Salmon

skin removed and filleted into 2 pieces

Vegetables

piece

Cucumber

medium, peeled, seeds removed and chopped into 1cm pieces

Method

Preheat the oven to 180°C and line a large baking tray with parchment.

Slice cucumbers lengthways, remove seeds, and chop into 1cm thick pieces.

Mix cucumbers with mustard, honey, vinegar, dill, salt, and pepper.

Roll the pastry to 40cm x 30cm on a floured surface and place on the tray.

Place one salmon fillet on the pastry, top with half the cucumber mix, and cover with the second fillet.

Brush the pastry edges with the egg and milk mixture.

Fold pastry over fish and seal edges, leaving a small gap in the centre.

Brush with remaining egg wash and bake for 45 minutes.

Serve the sliced Wellington with the remaining cucumber mixture.