Salmon Wellington | Sanjeev Kapoor Khazana

Freshly baked wellington stuffed with salmon and fresh spinach leaves.

SALMON WELLINGTON

Ingredients

400 grams salmon fish fillets, cut into 2 inch pieces
600 grams puff pastry dough
1 tablespoon oil
1 tablespoon chopped garlic
1 medium onion, chopped
2 cups shredded spinach
Salt to taste
Crushed black peppercorns to taste
¼ cup crumbled feta cheese
Juice of 1 lemon
2 tablespoons chopped fresh dill
1 egg, beaten
Black sesame seeds for sprinkling
White sesame seeds for sprinkling

Method

1. Heat oil in a non-stick pan. Add garlic and sauté for 30 seconds.
2. Add onions, mix and sauté till translucent. Add spinach and mix well.
3. Add little salt and crushed peppercorns, mix well and transfer on a plate.
4. Add feta cheese and mix well.
5. Place the fish pieces on a plate. Add salt, lemon juice and dill and rub well. Set aside for 10 minutes.
6. Dust the worktop with some flour. Place a portion of the dough on it and roll out into a ½ inch thick sheet. Fold in all the edges, dust with some flour and roll out again into a thin sheet.
7. Make a bed of the spinach mixture in the centre, place a fish piece on it and discard the uneven edges.
8. Preheat oven at 180° C.
9. Make cuts on the opposite edges on 2 sides without cutting through. Brush with some beaten eggs and bring in the strips over the fish to cover it, making a braid pattern. Seal the edges. Similarly, prepare the remaining wellingtons.
10. Place the prepared wellingtons on a baking tray and brush with the beaten eggs. Sprinkle black and white sesame seeds on top, put the tray in the preheated oven and bake for 15-20 minutes.
11. Serve hot.

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Cuisine - Fusion

Course - starter

Dish - starter