Salmon Wellington

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2013-08-21 19.18.30Before watching Hell’s Kitchen, I had no idea what a Beef Wellington was. Now I can’t help but associate a beef Wellington or any kind of Wellington for that matter, with the images of Gordon Ramsey yelling at his chefs for sending up undercooked or overcooked Wellingtons to the pass. I wonder what his opinion would be of my Salmon Wellington or should I not dare ask? Beef Wellington is a traditional English meat dish made of beef fillet coated with finely chopped mushrooms, herbs, ground beef  and fat. which is then wrapped in puff pastry and baked. While there are many variations, Beef Wellington is the most popular one.  For this recipe, however, I used fish.  Salmon, or any fish for that matter, is a great alternative to beef. This Salmon Wellington recipe consists of salmon fillets, sun dried tomato herb filling, smoked mackerel pate, and puff pastry (you can use phyllo dough for a reduced fat version). You can even mix in cheese to the sun dried tomato herb filling if you want to. This Salmon Wellington recipe makes a sumptuous meal with new potatoes and salad.

For this recipe, you will need:

  1. 4 salmon fillets
  2. 2 cups of sun dried tomatoes
  3. 2 cloves of garlic
  4. Bunch of fresh parsley and basil
  5. 2 tablespoons of olive oil
  6. Salt and pepper for taste
  7. 4 ounces of mackerel pate
  8. 2 tablespoons of plain non-fat yogurt (you can also used reduced-fat sour cream of your choice)
  9. 1 sheet of frozen puff pastry, thawed
  10. 1 egg beaten


Preheat oven to 425 degrees F (220 degrees C). Set salmon fillets aside. Place sun dried tomatoes, garlic, herbs, and olive oil in a food processor. Process those ingredients till a paste-like consistency forms. Season with salt and pepper. In a medium bowl, blend the pate and cream. Mix in the sun dried herb filling.  On a lightly floured surface, roll out the pastry to make 12×14 inch rectangle. Place 1 slice of the salmon fillet in the center of the rectangle. Spread with 1/2 the pate mixture and layer with the other piece of fillet. Spread remaining pate mixture on top. Fold pastry edges over the filling towards the center, and seal with egg. Brush pastry on all sides with egg. Bake 25 minutes in the preheated oven, or until golden brown. Serve warm.

Yields 4 servings


2 thoughts on “Salmon Wellington

    plasterers bristol said:
    December 31, 2015 at 12:11 pm

    This sounds lovely and really tasty. Thank you for sharing this.


      challahmaidel responded:
      December 31, 2015 at 12:46 pm

      Thank you for your feedback. I hope you enjoy 🙂

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