Salmon Wellington

Ingredients

• 750g Fresh salmon fillet, skin on
• 2 Frozen sheets puff pastry
• 1/2 Tbsp olive oil
• 1 White onion, diced
• 2 Cloves garlic, crushed
• 1 Tbsp chopped dill
• 500g Baby spinach
• 1 Lemon, zest
• Salt and pepper
• 1 Egg yolk, beaten

Method

1. 1
   Pre-heat oven 200°C
2. 2
   Remove pastry from freezer to thaw.
3. 3
   Using a non-sick pan, add olive oil and bring to a medium heat. Add onion and garlic, sauté until soft. Add dill, spinach, lemon zest, salt, and pepper. Stir thorough until spinach wilts and mixture comes together. Remove from heat to cool.
4. 4
   To prepare salmon, place on a chopping board and remove the thin side of the salmon, freeze or use for anther recipe.
5. 5
   Line a baking tray with non-stick baking paper.
6. 6
   Place one pastry sheets onto the baking paper.
7. 7
   Spoon over the spinach mixture to s size of the salmon fillet. Place the fillet over the top of the spinach mixture, place the remaining pastry sheet over the salmon. Trim the pastry and seal the edges forming a pinched edge around the outside. Using a small cookie cutter, semi cut little circle into the top of the pastry to represent fish scales.
8. 8
   Brush all over the pastry with the egg mixture.
9. 9
   Place in the fridge for 30 minutes to firm up the pastry.
10. 10
    Bake for 35–40 minutes, until pastry is puffed and golden.