Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, salmon wellington. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Order wild, sustainable salmon of the best quality. Experience the quality of our wild salmon and you'll agree it's nature's finest work. Sprinkle salt on both sides of the salmon. Mix the thyme, oregano, basil, dill, mustard, and mayonnaise in a small bowl and spread over the salmon, then sprinkle the feta cheese on top.
Salmon Wellington is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Salmon Wellington is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook salmon wellington using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Salmon Wellington:
- Make ready Side of salmon
- Get 200 g cream cheese
- Make ready 250 g spinach
- Take 1 onion
- Get Roll puff pastry
- Make ready Salt
- Make ready Pepper
- Make ready 1 egg
Salmon Wellington or Salmon en Croute, a gourmet dish with a festive touch. Take your dinner to the very next level, and impress your party guests this Christmas with this restaurant-style salmon recipe. There is no secret that I love salmon, fresh, frozen, smoked, in any possible combination, and at any time of the day. Salmon Wellington In the book American Gourmet, Jane and Michael Stern describe beef Wellington as a "lardaceous dish" that is "rich beyond reason." The pastry-wrapped beef was the ultimate in.
Steps to make Salmon Wellington:
- Remove the salmon skin.
- Finely chop onion and mix with cream cheese.
- Season salmon and wrap with spinach.
- Make even cuts allowing pastry to breath when baking. Keeping 3cm at the sides roll pastry out and spread cream cheese evenly. Place salmon in the centre and roll the Wellington. Egg wash the pastry and bake for 40 minutes at 180’C in a preheated oven. Serve with jacket potato and pickle.
There is no secret that I love salmon, fresh, frozen, smoked, in any possible combination, and at any time of the day. Salmon Wellington In the book American Gourmet, Jane and Michael Stern describe beef Wellington as a "lardaceous dish" that is "rich beyond reason." The pastry-wrapped beef was the ultimate in. Place the salmon in the middle of the pastry and season both sides with salt and pepper. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends.
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