Recipes

Salmon Wellington

This Salmon Wellington is an elegant and economical way to use up leftover salmon trimmings and tail fillets. Wrapped in golden puff pastry and filled with a light herby mousse, it’s the perfect showstopper for a special dinner.

Ingredients

• 150g salmon trimmings (from tail fillets or offcuts)

• 1 egg yolk

• 2 tbsp double cream (very cold)

• 1 tbsp chopped fresh chives

• 1 tbsp chopped fresh parsley

• Pinch of salt

• 200–250g cold salmon slices (thinly sliced from fillets)

• 1 sheet puff pastry (about 5mm thick)

• 1 egg, beaten (for egg wash)

• Pinch of salt (for egg wash)

• Greaseproof paper

• Cling film

Method

1. Blitz the salmon trimmings in a food processor until smooth.

2. Add the cold double cream. Blitz briefly until well combined.

3. Add the egg yolk. Season with salt, then stir in chopped chives and parsley.

4. Pass the mousse through a fine sieve for a smoother finish. Transfer into a piping bag and refrigerate.

5. Lay out a double layer of cling film. Pipe a strip of mousse down the centre.

6. Add salmon slices over and around the mousse, layering for shape and flavour.

7. Roll the cling film over to form a log. Twist the ends to gently tighten. Freeze for 1 hour until firm.

8. Preheat oven to 190°C fan / 200°C conventional / 400°F / Gas Mark 6.

9. Unwrap salmon log and place in centre of pastry. Fold and seal the pastry around it, trimming excess.

10. Crimp edges and place seam-side down on greaseproof-lined tray.

11. Brush with egg wash. Decorate with pastry offcuts if desired. Score lightly for presentation.

12. Bake for 20–25 mins or until golden and crisp.

13. Let rest for a few minutes. Slice and serve with lemon wedges or dill crème fraîche.

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