Dish of the Month

Salmon Wellington

Serves 6, preparation time less than 30 mins.

Ingredients - Mousse:

• 200grm/ 7oz cream cheese
• 100grm/3.5 oz chopped smoked salmon
• 1 tbsp chopped fresh tarragon
• 1 lime zest

Ingredients - Salmon Wellington:

• 1x 450grm (1lb) piece of salmon
• 1 packet of ready to roll puff pastry
• 1 free range egg (beaten)
• Fresh ground pepper and salt

Method

1. Pre heat the oven to 175 degrees/ gas mark 5.
2. Roll the pastry out on a floured surface so that it’s a little wider than the salmon, ensuring the salmon can be completely covered by the pastry.
3. For the mousse, mix the cream cheese, smoked salmon, tarragon and lime juice together and season to taste.
4. Place the pastry so that the longest side is facing you, then spread the mousse evenly over half the pastry closest to you and place the salmon on top of the mousse.
5. Roll the salmon up in the pastry, leaving a slight overlap of 3cm. Brush this lightly with the beaten egg and seal. Trim the ends of the pastry so they are flush with the salmon, making a nice neat parcel.
6. Brush the outside of the pastry lightly with the beaten egg and transfer to the oven to bake for 20 mins, or until golden brown and salmon is cooked through.
7. Serve with a nice simple salad of your choice, rocket, parmesan and lemon.
8. Finish with some mascarpone and chopped coriander to go with your salad.