Salmon wellington

title="Salmon wellington"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-wellington.jpg" srcset="https://img.taste.com.au/m6wJEYCj/w720-h480-cfill-q80/taste/2016/11/salmon-wellington-7226-1.jpeg 720w, https://img.taste.com.au/4DdE7g5L/w643-h428-cfill-q90/taste/2016/11/salmon-wellington-7226-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salmon wellington"
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(35) Rate it

• 0:20 Prep


• 0:25 Cook


• 
  4 Servings


• Advanced

It's surprisingly quick and easy to create these individual salmon wellingtons.

Featured in
Pastry recipes, Nutrition information

Ingredients

• 4 sheets frozen puff pastry, thawed


• 2 tablespoons basil pesto


• 4 x 100g skinless salmon fillets


• 4 cherry tomatoes, thinly sliced


• 1/3 cup (80ml) lemon juice, plus extra wedges to serve


• 1 egg, beaten


• 1 tablespoon sesame seeds

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat the oven to 200°C. Line a baking tray with baking paper.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Halve each sheet of pastry. Spread 2 teaspoons of pesto in the centre of 4 sheets, leaving a 3-4cm pastry border. Place a salmon fillet on each and season with salt and pepper. Lay overlapping slices of tomato on top of each salmon fillet. Drizzle with lemon juice and brush the pastry border with some beaten egg.
  
  
  

  
  

  
  



• 
  
  
  Step 3
  
  
  
  
  Cut 4-5 long slits in the centre of the remaining 4 pastry pieces. Lay each piece of pastry over a salmon fillet, pulling slightly to separate strips, then press down the edges and trim, making each parcel into a neat rectangle. Brush the pastries all over with beaten egg and sprinkle with sesame seeds.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Using a fish slice, carefully lift the parcels onto the prepared baking tray, bake for 20-25 minutes until the fish is just cooked through and pastry is puffed and golden. Serve with lemon wedges and a green salad, if desired.
  
  
  

Nutrition

• 3506 kj

  Energy




• 50g

  Fat Total




• 24g

  Saturated Fat





• 37g

  Protein





• 458.66mg

  Sodium




• 3g

  Carbs (sugar)




• 58g

  Carbs (total)

All nutrition values are per serve

• Author: Valli Little


• Image credit: Steve Brown


• Publication: Taste.com.au

Source: taste.com.au