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Classic Salmon Wellington
75 mintime
Harddifficulty
4Servings
—Rating
Nutrition facts
750 kcalCalories
30 gProtein
40 gCarbs
50 gFat

Per serving · Approximate values estimated by AI

Main CoursePastrySeafood

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.

Ingredients

Servings4
  • 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. 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. 2

    Pat salmon fillet dry. Season with salt and pepper. Spread Dijon mustard over the salmon.

  3. 3

    Lay out puff pastry. Spread the cooled duxelles mixture evenly over the mustard-coated salmon.

  4. 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. 5

    Brush the pastry with beaten egg yolk for a golden finish. Score the top lightly with a knife.

  6. 6

    Chill for at least 30 minutes.

  7. 7

    Bake in a preheated oven at 200°C (400°F) for 20-25 minutes, or until golden brown and cooked through.

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