It’s not just beef that cooks Wellington style. Here is the recipe for Wellington salmon from Passion Céréales.
Ingredients (for 6 people)
1 fillet of 500g salmon
250g baby spinach
1 tbsp chopped chives
½ tsp chopped tarragon
zest of 1 lemon
100g of cream cheese
500g of puff pastry
1 egg yolk
Preheat the oven to 180 ° C.
Cook the spinach in a pan and drain it.
Then mix them with the cream cheese and add the chives, tarragon and lemon zest. Salt and pepper. Spread half of the puff pastry on a baking sheet lined with parchment paper.
Place half of the spinach / cream cheese mixture in the middle and cover them with the salmon fillet. Season with salt and pepper and cover with the second half of spinach.
© menu Fretin / Passion Cereals
Gently place the remaining puff pastry on the salmon and weld the two doughs by sticking them to each other. Brush with the beaten egg yolk and bake for 30 minutes.
Recipe from the CERES magazine by Passion Céréales