Salmon wellington

by Gugu Mhlungu
salmon wellington

If you want to impress your guests at your next dinner party, try this salmon wellington recipe. By Ntwenhle Gcabashe Pictures Dylan Swart

Prep time: 10 minutes

Cooking time: 35 minutes

Serves: 4–5

  • 1½ kg salmon fish
  • 2 x roll puff pastry
  • 2 tablespoons (30ml) oil
  • 1 spring onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 cup mushrooms, finely chopped
  • 1 green pepper, finely chopped
  • 2 handful fresh baby spinach, chopped
  • Salt and pepper
  • 2 cups cream cheese
  • ½ cup fresh chives, finely chopped
  • 1 egg, beaten
  • Lime slices, for serving
  • Grilled tomatoes, for serving
  • Micro leaves, for serving

SEE ALSO: Stuffed salmon 

  1. Preheat the oven to 180°C.
  2. Heat oil and fry onion, garlic, mushrooms, pepper and spinach until soft. Transfer into a large bowl, and season with salt and pepper. Stir in cream cheese and chives.
  3. Roll out the pastry and place into a baking tray. Spoon and spread mushroom mixture
  4. Place fish on top. Cover with another roll of pastry. Enclose in a neat parcel and cut excess pastry with a knife. Seal the edges with a fork.
  5. Brush with egg, and bake for 30–45 minutes or until lightly golden.
  6. Serve with lime slices, grilled tomatoes and micro leaves.

SEE ALSO: Moroccan style hake