Salmon Wellington

Posted On February 5, 2017

It’s actually saumon en croute, but I make it with a novel twist.  I put the raw salmon, skin removed, onto the puff pastry rectangles, then I put a layer of pesto on top before folding and sealing the pastry.  I brush with beaten egg and bake for 15 minutes in a 170 fan oven.  What’s nice about this is the way the fish oils seep into the surrounding pastry.