Salmon Wellington


Every day we have the conversation that goes something like: ‘What do you want for tea tomorrow?’…”I don’t know, what’s in the cupboard/freezer?’ After quite a few days of doing this (and not doing a ‘big shop’ for some time) we have pretty much exhausted the cupboards and the freezer! The freezer contains a box of buttercream, some wraps and a few oven chips – not a great combo! But last night when we were having the ‘what’s for tea?’ conversation, we managed to find two salmon fillets (that we had found in the reduced section in Morrisons) and one sheet of puff pastry. Somewhere in my mind I decided on Salmon Wellington – this idea may have come from a conversation with my good friend Daria (of Fox and Flamingo fame), or possibly a TV show. Or maybe somewhere entirely different – I have no idea!

So this is a sort-of-made-up kind of a recipe, but it was really good so I’ll definitely be making it up again! As you know, I love good food that can be made mid-week, and this is no exception.

Ingredients (serves 2)

2 salmon fillets, skinless
Half a tub of low fat cream cheese
1 tsp mixed herbs
Black pepper
1 egg, beaten
About 6 charlotte potatoes (with oil, mixed herbs and pepper)
Half a bag of kale


1. Preheat the oven to 200/400/gas mark 6. Chop the potatoes in half (lengthways) and place in a pan of boiling water. Drain when parboiled, and return to the pan.

2. Add some garlic infused oil, 1tsp mixed herbs and a good amount of black pepper. Put the lid on the pan and shake! Place on a roasting tray and cook for 30-35 mins, or until crispy.


3. Mix the cream cheese, herbs and pepper in a bowl. Roll out the puff pastry sheet on a floured surface, and cut into two pieces before spreading the cream cheese mixture in the middle of each piece.


4. Place the salmon on top of the cheese and then fold the pastry over the top, using egg wash to seal it all together.


5. Brush the top of each wellington with egg before placing in the oven for 25-30 minutes. Boil or steam the kale about 5 minutes before it is time to serve, so that everything can be plated up together. Enjoy!




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