recipes
Salmon Wellington
2021-06-12
Ingredients
- 1 tbsp. butter
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 50g cream cheese (Emborg)
- 2 tbsp. breadcrumbs (Tipiak)
- 1tbsp grated Parmesan cheese
- 200g spinach (fresh or frozen) (Emborg)
- 2 tbsp. wholegrain mustard (Maille)
- 4 salmon fillets
- 1 packet pre-rolled puff pastry sheets
- 1 egg yolk (Le Naturelle)
- 1 lemon
- You will also need instant mashed potato for serving
Method
Place the butter in a frying pan and gently cook on a medium low heat the onion and garlic until the onion becomes translucent. Add the cream cheese, breadcrumbs and parmesan, mix together well then add in the spinach cooking for 5 minutes. Meanwhile, season the salmon fillets with salt and pepper and brush with mustard. Unroll the puff pastry sheets and cut into 4 equal pieces. Place the salmon (skin up) on each piece of pastry and spoon the spinach mixture on top. Mix the egg yolk with a little water and brush around the edges of the pastry before wrapping up tightly into parcels. Place the parcels onto baking sheets lined with non-stick baking paper and brush with the remaining egg wash. Lightly cut lines on the pastry with a knife for decoration but do not pierce the pastry. Bake in a medium oven for about 30 minutes or until well browned and puffed. Serve with mashed potatoes and fresh lemon slices.
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Salamun Wellington
Ingredients
- mgħarfa butir
- basla żgħira mqattgħa fin
- 2 sinniet tewm imqattgħin fin
- 50g ġobon kremuż
- 2 imgħaref frak tal-ħobż
- mgħarfa ġobon parmiġġjan maħkuk
- 200g spinaċi (friski jew tal-friża)
- 2 imgħaref mustarda wholegrain
- 4 fletti tas-Salamun
- 2 rombli għaġina sfiljurata
- Isfar ta’ bajda
- lumija friska
- pakkett patata maxx istantanja
Method
Poġġi l-butir ġo taġen u sajjar bil-mod fuq nar medju biex il-basla u t-tewm sakemm il-basla ssir trasparenti. Żid il-ġobon kremuż, il-frak tal-ħobż u l-parmiġġjan, ħawwad sewwa, imbagħad, żid l-ispinaċi u sajjar għal 5 minuti. Sadanittant, ħawwar il-fletti tas-salamun bil-melħ u l-bżar u idlek bil-mustarda. Iftaħ il-folji tal-għaġina u aqta’ f’4 biċċiet indaqs. Poġġi s-salamun (bil-ġilda ‘l fuq) fuq kull biċċa għaġina u ifrex it-taħlita tal-ispinaċi fuq nett. Ħallat l-isfar tal-bajd bi ftit ilma u idlek madwar it-truf tal-għaġina qabel ma tgeżwer sewwa f’biċċiet. Poġġi l-pakketti fuq trej miksija b’karta tal-ħami u iksi bit-taħlita tal-bajd li jifdal. Aqta’ linji fuq l-għaġina b’sikkina għad-dekorazzjoni imma ttaqqabx l-għaġina. Sajjar ġo forn medju għal madwar 30 minuta jew sakemm jieħdu kulur kannella u jintefħu. Servi mal-patata maxx u biċċiet tal-lumi friski.
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