This variation on the traditional beef wellington is a little bit fancy, using salmon. It's great for a dinner party, because you can have it all ready to hit the oven while your guests are enjoying a glass of wine. Remember, if the fish pieces are all the same size, the cooking will be even. If you are using thinner fillets, try making this dish with filo. Simply butter in between two or three layers of filo and roll into a parcel. All you need is a crunchy green salad and you're in action.
Ingredients
| 1 Tbsp | Butter |
| 1 | Onion, chopped |
| 120 g | Spinach |
| 100 g | Feta |
| 1 pinch | Nutmeg |
| 400 g | Puff pastry |
| 4 fillets | Salmon, bones removed, 120g each (Main) |
| 1 | Egg, to glaze |
| 1 tsp | Sesame seeds |
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Directions
- Preheat your oven to 200C.
- Heat the butter in a frying pan. Add the onion and cook for 3 or 4 minutes. Add the spinach and allow to wilt. Remove the pan and allow to cool.
- In a bowl combine the spinach, feta, nutmeg, salt and pepper.
- Roll the pastry into a 30 x 35cm rectangle. Cut it into 4 pieces. Place a piece of fish in the centre of each. Evenly spread the spinach mix over the four pieces. Fold to form each into a parcel, dampening the edges of the pastry to seal and cutting off any excess pastry.
- Brush the pastry with egg and sprinkle over with sesame seeds. Bake in your hot oven for 20 minutes until puffed and golden.
