Originally from the Hebridean Baker cookbook by Coinneach MacLeod, this recipe is adapted from the Loch Duart website. MacLeod recently chose to prepare his recipe using Loch Duart Salmon on This Morning.
Ingredients for 6 people:
- 4 x 200g of Loch Duart Scottish salmon fillets
- 75g of watercress, chopped
- 200g of cream cheese
- 2 tablespoons fresh dill, chopped
- ½ a lemon, zested and juiced
- 2 x 320g packs of ready-rolled puff pastry
- 2 eggs, yolks only, beaten
- Flour, for dusting
- Sea salt and freshly ground black pepper, to season
Method:
1. To make the filling, mix the watercress, cream cheese, dill, lemon zest and juice in a bowl, season with salt and pepper, and then set aside.
2. Line a baking tray with baking parchment, and lay a sheet of puff pastry on the tray, so that it is about an inch larger in diameter than two salmon fillets.
3. Place two salmon fillets together on the pastry to cover most of its surface. Spread a thick layer of the filling mix on the salmon, then laying the second pair of fillets on top.
4. Brush the edge of the pastry with some of the beaten yolk, and then drape the second sheet of pastry over the salmon. Tuck the pastry in at the sides, trim the edges and seal by pressing with a fork.
5. With the leftover pastry, make a fishtail shape and place it at one end of the Wellington. Brush with more beaten yolk, and then chill in the fridge for 30 minutes.
6. Once chilled, create a scale-like effect along the top of the pastry by pressing gently with a spoon. Then, with a sharp knife, score lines along the tail. Chill for at least another 30 minutes.
7. Preheat the oven to 220℃ (200℃ fan) and bake the Wellington for 20 minutes (after 5-10 minutes check the tail and cover with foil to make sure it doesn’t colour too much). Lower the heat to 180℃ (160℃ fan), cover the Wellington with foil and bake for another 20 minutes. Rest for 10 minutes before serving.
8. Enjoy!
You can order Hebridean Baker’s new cookbook Hebridean Baker: At Home, featuring Loch Duart Salmon in two recipes, here.
