Classic Salmon Wellington
Traditional dish · British
A sophisticated and elegant dish featuring a salmon fillet coated in duxelles and herbs, wrapped in puff pastry, and baked to golden perfection. This is the traditional preparation.
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Ingredients
- Salmon fillet600g
- Puff pastry500g
- Mushrooms (e.g., cremini)250g
- Shallots2
- Garlic2 cloves
- Fresh thyme1 tbsp
- Fresh parsley1 tbsp
- Butter2 tbsp
- Egg yolk1
- Dijon mustard2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Finely chop mushrooms, shallots, and garlic. Sauté shallots and garlic in butter until softened. Add mushrooms and thyme, cook until moisture evaporates (duxelles). Season with salt and pepper. Let cool.
- 2
Pat salmon fillet dry. Season with salt and pepper. Spread Dijon mustard over the salmon.
- 3
Lay out puff pastry. Spread the cooled duxelles mixture evenly over the mustard-coated salmon.
- 4
Carefully wrap the salmon and duxelles in puff pastry, sealing the edges. Trim excess pastry. Place seam-side down on a baking sheet.
- 5
Brush the pastry with beaten egg yolk for a golden finish. Score the top lightly with a knife.
- 6
Chill for at least 30 minutes.
- 7
Bake in a preheated oven at 200°C (400°F) for 20-25 minutes, or until golden brown and cooked through.
