Serves 4-6
Ingredients
200g full fat cream cheese
120g smoked salmon, chopped
40g Maille Extra Small Gherkins, Recette Gourmande
Salt and pepper to taste
320g puff pastry (we used Jus Rol Ready Rolled Puff Pastry)
450g salmon fillet, skinned and boned
3tsp Maille Mustard with White Wine, Dill and Lime
1 egg, beaten
Method
1. Preheat your oven to 200C.
2. In a bowl, mix the cream cheese, smoked salmon and gherkins. Add salt and pepper to taste.
3. Roll out the puff pastry on a floured surface, so that it is the right size for the salmon to be wrapped in it completely. Transfer the pastry to a baking tray.
4. Cover half of the pastry in the cream cheese mixture, leaving a gap of around 1-1.5cm around the edges to allow the Salmon Wellington to be sealed.
5. Place the salmon fillet on top of the cream cheese mixture, and spread the Maille Mustard with White Wine, Dill and Lime evenly across the top of the fish.
6. Brush the edge of the pastry with beaten egg, fold over and seal well. Brush the top with the remaining beaten egg.
7. Bake in the preheated oven for around 25 minutes, until golden brown. Slice, and serve immediately with sides of your choice (we used roasted baby potatoes and spinach).
Recipe submitted by…
Emily Knight
Bristol
www.breaksandbites.co.uk