SALMON WELLINGTON
50 mins cooking time
SALMON WELLINGTON
Method
1
Pre heat the oven to 200C/180C fan/gas mark 6.
2
Line a large baking tray with greaseproof paper.
3
Melt the Lurpak® butter in a small saucepan on a medium heat then add the chopped shallot. Cook until soft then set aside to cool. Do not brown the shallot.
4
In a large saucepan, wilt the spinach and watercress on a medium heat with a couple of tablespoons of water. Run under cold water to stop the cooking process then place in a sieve over a bowl and squeeze out as much water as possible.
5
Blitz the spinach/watercress, butter and shallot, lemon zest and crème fraiche in a food processor for a couple of short bursts. Season to taste with salt, pepper and freshly grated nutmeg.
6
On a lightly floured surface, cut the pastry in half and roll out each piece to roughly the size of your piece of salmon adding an inch on all sides.
7
Place one piece of pastry on the baking tray, spoon the spinach mixture down the middle and place the salmon on top.
8
Brush the pastry around with a little bit of water then place the other piece of pastry on top.
9
Mould the pastry around the fish with your hands then press the edges with a fork to seal.
10
Make a couple of small scores on the top with a knife then brush over the beaten egg.
11
Place in the oven for 25 minutes until golden.
