Salmon Wellington
A great centre piece and a family favourite
Credited to: Coeliac UK
Kcal: 644.0
Serves 4
15 mins prep
40 mins cooking time
Ingredients
- 1 bag baby spinach
- 600g salmon fillet, skin removed
- Salt and pepper
- 150g garlic and herb cream cheese*
- 1 packet of gluten free puff pastry*
- 1 egg, for the egg wash
Notes: *Find suitable products on our Food and Drink Information
Method
- Pre-heat the oven to 180ᵒC, 350ᵒF, gas mark 4.
- Place the spinach into a colander, and pour over boiling water to wilt it. Leave it to cool slightly, then squeeze out as much water as possible.
- To assemble the lattice, place the gluten free puff pastry on the tray. In the middle place one salmon the side that had the skin on the bottom.
- Top with an even layer off the cream cheese and spinach mix.
- Now we are going to create a lattice top for the salmon. Score the pastry into 1cm strips all around the edge of the salmon, so that you can fold these strips over the salmon to create a lattice. Then bring them together to cross over each other.
- Brush with egg wash. (Note: This can now be stored in the fridge if you do not want to cook it straight away.)
- Bake in the pre-heated oven for 40 minutes, until the pastry is golden and the salmon is cooked through.
- Slice the lattice into four portions and serve.
Nutritional information per serving
Kcal
644
Fat
46.3g
Carbs
19g
Protein
36.3g
Fibre
3.5g
Sugars
1.5g
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