Published on myfoodbook (https://myfoodbook.com.au)

Salmon Wellington

Salmon Wellington

Recipe By:

Blanco

blanco-australia.com [1]

Serves:

2

Salmon Wellington

Ingredients

2 sheets puff pastry (thawed)
2 x 100g skinless salmon fillets
1 small Roma tomato (sliced)
2 tablespoon pesto
1 tablespoon lemon juice
1 beaten egg
Salt and pepper

Method

Preheat oven to 190°C on fan assisted cooking function
Halve each sheet of pastry evenly (making 4 halves)
Divide the pesto between 2 sheets of the pastry and spread evenly
Place a salmon fillet on top of each of two of the prepared pastry sheets
Brush the salmon with lemon juice and season with salt and pepper
Divide the tomato slices and lay each slice overlapping on the salmon
Brush the edges of the pastry with egg
Cut a 4cm slit in the centre of the remaining 2 sheets of pastry
Lay each sheet on top of the salmon
Fold the edges in and secure by press the pastry with the back of a fork
Brush with egg again and place in the middle of the oven
Bake for 18 to 20 minutes

Links
[1] http://blanco-australia.com/