I saw this Salmon Wellington being done by Nigel
Slater on Food TV and knew I just had to try it. The result was fabulous and I'll be sure to
do it again.
It's a tad
fancier than most things I try to do – and in particular I don't often attempt
to do anything that involves pastry. If
you want something that looks stunning and eats well the next day too, then
give this a go.
What you'll
need:
2 matching
sized salmon fillets
1 large
cucumber or two small ones
Store bought
puff pastry sheets
An egg to
do an egg wash (add a splash of milk if you have any)
Dijon
mustard – 5 tablespoons
Clear honey
– 2 tablespoons
1
tablespoon of white wine vinegar
A good
handful of fresh dill – chopped
Salt and
pepper
A little
flour for dusting your board before rolling the pastry
First you
make your cucumber based stuffing – peel your cucumbers and then halve them in
length and slice. Mix your cucumber in
with the mustard, honey, white wine vinegar and season with salt and
pepper. (Next time I may add a little
cayenne pepper – we like a bit of spice)
Let your
cucumber mix sit in the fridge while you heat up your oven to a moderate heat –
180 degrees C.
Take your
baking sheet and dust with flour – roll out your sheet of puff pastry so it
will be big enough to go around the 2 salmon fillets (leaving a gap at the
top). I found I needed to use 2 sheets.
Pin bone
your salmon if that hasn't already been done.
Remove the skin from each fillet – this was fiddly and next time I'll
ask the fishmonger to do this for me.
Pop one
piece of salmon down onto the pastry – I put the curved side down first – but I
don't think it matters. Then put as much
of your cucumber mixture as you can on top – don't use it all because it will
also be your sauce for the dish.
Put the
other salmon fillet on top.
Brush the
edges of the pastry with egg wash and then fold it up around the salmon – the egg
wash will make it stick. Then brush all
over the pastry (other than the underside) with your remaining egg wash.
Looks tasty. I always struggle with salmon in pastry. It is either too dry or too soggy.
ReplyDeleteWell, I do like salmon and I like puff pastry -- never cooked them together before, though. Looks like it turned out good for you!
ReplyDeleteDespite numerous attempts I just can't make myself like salmon. Recipes like this make me especially sad I can't make that happen!
ReplyDeleteI like this as an alternative to the beef variety, which I'm not a fan of. Thanks for sharing!
ReplyDeletethis looks good. I love salmon. I adore it. My husband thought that it was the only fish the market sold we had it so often.
ReplyDeleteThis is looks so pretty and I love salmon too. A bit more than I'd do on a weeknight, but great for the weekend or for company.
ReplyDeleteWow! That's impressive-looking, for sure!
ReplyDeleteThis is fancy, Carole! Beautiful dish. I love puff pastry, but have never attempted any kind of Wellington. Would be good for Valentine's day.
ReplyDeleteI love this idea!! Beef Wellington is a family favorite, so hopefully this goes over well as a something different to try.
ReplyDelete