Recipe

Salmon Wellington

An impressive dish with attractive layers of golden pastry, greens and vibrant salmon.

  • 40 mins cooking
  • Serves 6
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Ingredients

  • 300 gram baby spinach
  • 300 gram cooked crab meat, picked through to check for any shell (tinned crab meat is fine)
  • 1/2 cup good-quality mayonnaise, plus extra to serve
  • 1 large shallot, finely chopped
  • 3 tablespoon chopped dill
  • olive oil
  • flour, for rolling pastry
  • 4 flaky puff pastry sheets, defrosted
  • 1 side of salmon (about 1.2kg), pin-boned and skin removed (ask your fishmonger to do this)
  • 1 egg, beaten
  • 2 tablespoon black sesame seeds
  • baby gem lettuce leaves, to serve

Method

  • 1
    Preheat oven to 200°C. Bring a pot of water to the boil, blanch spinach for 10 seconds and drain. Place spinach in a tea towel and squeeze out any excess water, then set aside.
  • 2
    Place the crab meat in a bowl, mix in the mayonnaise, shallot and dill and season to taste.
  • 3
    Line a large baking tray with baking paper and lightly brush with olive oil.
  • 4
    Sprinkle some flour on a workbench and place a pastry sheet on bench. Place another pastry sheet alongside, overlapping the short edge of the first sheet by 5cm. Dust pastry with flour and, using a rolling pin, gently roll out the double thickness of pastry (along the join) to create one big sheet. Repeat with remaining two sheets. Place one big sheet on the oiled tray.
  • 5
    Place salmon in centre of pastry and season. Evenly spread spinach on salmon, followed by crab mixture, then brush the exposed pastry with beaten egg. Top with the second pastry sheet.
  • 6
    Gently compress the two sheets of pastry around the salmon to seal. Trim off any excess pastry with a sharp knife or pastry cutter and thoroughly brush pastry with beaten egg. Sprinkle with sesame seeds and cook in oven for 20 minutes or until pastry is golden.
  • 7
    Remove from oven and rest for 5 minutes. Cut into slices with a serrated knife and serve with mayonnaise and lettuce leaves.

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