Salmon Wellington

METHOD

Step 1

Combine Cream Cheese, garlic, shallots, baby spinach and dill in a bowl. Roll the puff pastry out together and press together with your fingers or with a rolling pin.

Step 2

Spread the cream cheese mixture out over one side of the pastry leaving a one inch border. Brush the border with egg. Then place the salmon fillets over the top. Season salmon with salt and pepper and then carefully fold the other side of the pastry over the salmon and roll the edges to seal. Use a small sharp knife to create a few slits over the top to ensure steam can be released. Brush the pastry with egg wash.

Step 3

Bake in the oven for 30mins until salmon is cooked through and pastry is golden.

Ingredients:

3x 260g Tassal Salmon Fillets, Skin off

4 tbsp Olive oil

4 x shallots, thinly sliced

2 cloves garlic, crushed

250g baby spinach

200g light cream cheese

1 tbsp dill, finely chopped

2 sheets ready rolled puff pastry

1 lemon, cut into wedges

1 egg, beaten