Salmon Wellington Recipe | Lurpak®
SALMON WELLINGTON Method Pre heat the oven to 200C/180C fan/gas mark 6. Line a large baking tray with greaseproof paper.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lurpak.com.
Ingredients
- 25 g Lurpak® Salted Cultured Butter
- 1 large banana shallot, roughly chopped
- 200 g baby spinach
- 3 tbsp water
- Zest of 1 small lemon
- 200 g sour cream
- 1 large pinch of freshly grated nutmeg
- 1 large pinch of freshly ground pepper
- 1 pinch salt (large pinch)
- empty unit A handful of plain flour for dusting
- 500 g puff pastry
- 800 g salmon fillet with skin removed
- 1 medium free range egg, beaten
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