adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Garlic butter salmon wellington recipe
Garlic butter salmon wellington recipe
0 Likes
Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Upgrade your Wellington with succulent Tasmanian Atlantic Salmon for a fresh twist.
Ingredients:
  • 75g butter, softened
  • 82.50 ml finely chopped fresh flat-leaf parsley leaves
  • 62.50 ml finely chopped fresh dill sprigs
  • 62.50 ml finely chopped fresh tarragon
  • 1 eschalot, peeled, finely chopped
  • 20.00 ml baby capers
  • 2 tsp finely grated lemon rind
  • 4 sheets frozen puff pastry, partially thawed
  • 187.50 ml panko breadcrumbs
  • 1.2kg skinless boneless Tasmanian Atlantic Salmon fillet
  • 21.00 gm lemon juice
  • 1 egg, lightly beaten
  • Extra flat-leaf parsley leaves
Instructions:
  • Preheat your oven to 200C/180C fan-forced and line a large baking tray with baking paper.
  • Combine butter, parsley, dill, tarragon, eschalot, capers, garlic, and lemon rind in a small food processor. Season with salt and pepper. Process until mixture is well combined.
  • Lay 2 pastry sheets on a flat surface, slightly overlapping, press to seal, and transfer to a tray. Sprinkle breadcrumbs along the center, then add salmon, top with garlic and herb butter, and drizzle with lemon juice. Place 2 more pastry sheets on top, press to seal, trim edges leaving a 2cm border, and press edges with a fork to seal.
  • 1. Brush egg wash over the pastry. 2. Score the top of the wellington in a diamond pattern every 2cm. 3. Season with salt and pepper. 4. Bake until pastry is golden, puffed, and salmon is nearly cooked through, about 35 minutes. 5. Allow to rest for 5 minutes. 6. Sprinkle with extra parsley and serve with lemon wedges.

Similar Recipes