Salmon Wellington

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YIELD: 4 servings
TOTAL TIME: 30 minutes
ACTIVE TIME: 25 minutes

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Olive oil, extra virgin 15 g 15 mL/ 1 tbsp
Salmon, one side, skinless 900 g / 1.8 lb
Butter, softened 60 g 4 tbsp
Lemon, zest 2.5 g 1 small lemon
Basil 10 g Big handful
Dill 5 g Small handful
Salt to taste
Black pepper, freshly ground to taste
Dijon mustard 8 g 1 tbsp
All-purpose flour for dusting
Puff pastry, thawed 500 g / 15  oz
Egg yolk 15 g 1 yolk
Salt to taste
Black pepper, freshly ground to taste

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Check salmon for pin bones, removing any with tweezers or your fingers, then cut in half. 

3 In a small bowl, mix butter with lemon zest, basil, dill, salt and pepper. 

Dry salmon with paper towel, then season with salt and pepper. Spread  herb butter over one fillet, on the boned side, and the mustard evenly on the other fillet. Sandwich the two salmon fillets together, in opposite directions so both ends are of an even thickness.

Roll the puff pastry on a lightly floured surface to a rectangle about 1cm / ¼ inch and large enough to enclose the salmon. Place the salmon in the centre of the pastry and brush the surrounding pastry with egg. Bring up and combine edges, enclosing salmon in puff pastry. Trim off excess puff pastry. Place on a baking tray, seam side down.

Brush the pastry with beaten egg. Lightly score with a paring knife. Sprinkle it with salt and pepper. Cover and chill for 15 minutes. 

Preheat the oven to 200°C / 400°F 

Place salmon in the oven and bake for 20–25 minutes, until the pastry is golden brown and crisp. 

Remove from oven and rest salmon for 5 minutes, then cut into portions and serve. 


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  • This dish reheats well. Just make sure to let it come to room temperature before doing so and reheat in the oven rather than the microwave, otherwise it will be soggy 
  • Serve with hollandaise sauce and potatoes or broccoli 
  • To test doneness, insert a skewer into the middle. It should feel warm for medium cooked salmon

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