Salmon Wellington

METHOD

Step 1

Preheat oven to 180°C and line a baking tray with baking paper.

Step 2

In a heavy based pot, heat oil and melt butter on medium to high heat. Add garlic, chili, onion,coriander seeds and cumin seed and cook until onion soft and fragrant.

Step 3

Add spinach, half of the gruyere cheese and lemon rind to the pot. Cook until spinach has wilted, stir ingredients until combined.

Step 4

On top of each fillet, generously rub salmon with seeded mustard. Top one salmon fillet with the spinach mix and place remaining salmon fillet on top, with all toppings facing inwards.

Step 5

Place salmon on a sheet of puff pastry and sprinkle with salt and the remaining grated gruyere cheese. Brush the edges with egg and place the second sheet of puff pastry on top of the salmon. Seal the edges to form a parcel.

Step 6

Brush pastry with egg, season with salt and pepper and bake for 20-25 minutes until pastry is golden.

Step 7

Once cooked, grate some gruyere cheese on top of your wellington and serve hot with a garden salad and fresh lemon.

Ingredients:

300g Tassal Fresh Tassie Salmon, skin off

1 tbsp olive oil

2 tbsp butter

2 cloves garlic, finely sliced

1 chili, finely sliced

1 brown onion, finely chopped

1 tsp coriander seeds

1 tsp cumin seeds

1 bunch baby spinach, washed

½ cup gruyere cheese, finely grated (plus extra for serving)

Rind of 1 lemon

2 tsp seeded mustard

2 sheets puff pastry, defrosted

1 egg, beaten

Salt & pepper

Side salad to serve

Lemon wedges

Recipe credit – Guy Turland