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Salmon wellington
Salmon wellington
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Whip up these salmon wellingtons in no time!
Ingredients:
  • 4 sheets frozen puff pastry, thawed
  • 40.00 gm basil pesto
  • 4 x 100g skinless salmon fillets
  • 4 cherry tomatoes, thinly sliced
  • 80ml lemon juice
  • 1 egg, beaten
  • 12.00 gm sesame seeds
Instructions:
  • Preheat your oven to 200°C and prepare a baking tray with parchment paper.
  • Cut each pastry sheet in half. Spread 2 teaspoons of pesto onto the center of 4 halves, with a 3-4cm pastry border. Top each with a salmon fillet, season with salt and pepper, lay overlapping tomato slices on the salmon, drizzle lemon juice, and brush the pastry border with beaten egg.
  • Make 4-5 long slits in the center of the 4 pastry pieces. Place a salmon fillet on each pastry piece, gently pulling to separate the strips. Press the edges down, trim, and shape into neat rectangles. Brush with beaten egg and sprinkle with sesame seeds.
  • Gently transfer the parcels to the baking tray and bake for 20-25 minutes until the fish is cooked and pastry is golden. Serve with lemon wedges and a green salad, if preferred.

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