Salmon wellington with garlic butter

Meet the salmon wellington, beef wellington’s sea-faring cousin. It’s a bit fancy and it’s also delicious.

Serve it with a side of asparagus, roast potatoes or even a simple salad.

Serves 6.

Ingredients

• 75g butter, softened
• 1/3 cup finely chopped fresh flat-leaf parsley leaves
• 1/4 cup finely chopped fresh dill sprigs
• 1/4 cup finely chopped fresh tarragon
• 1 eschalot, peeled, finely chopped
• 1 tbsp baby capers
• 2 garlic cloves, crushed
• 2 tsp finely grated lemon rind
• 4 sheets frozen puff pastry, partially thawed
• 3/4 cup panko breadcrumbs
• 1.2kg skinless boneless Tasmanian Atlantic Salmon fillet
• 1 tbsp lemon juice
• 1 egg, lightly beaten
• Extra flat-leaf parsley leaves

Method

1. Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
2. Place butter, parsley, dill, tarragon, eschalot, capers, garlic and lemon rind in a small food processor. Season with salt and pepper. Process until combined.
3. Place 2 sheets of pastry, side by side, slightly overlapping, on a flat surface. Press pastry together to secure. Place on prepared tray. Sprinkle breadcrumbs, in a thin layer, lengthways along the centre of the pastry. Top with salmon. Spread salmon with garlic and herb butter. Drizzle with lemon juice. Place 2 remaining pastry sheets side by side, slightly overlapping, on a flat surface. Press pastry together to secure. Arrange over salmon. Leaving a 2cm border, trim edges of pastry around salmon. Press edges together with a fork to seal.
4. Brush pastry with egg. Lightly score the top of the wellington at 2cm intervals in a diamond pattern. Season with salt and pepper. Bake for 35 minutes or until pastry is golden and puffed and salmon is almost cooked through. Stand 5 minutes. Sprinkle with extra parsley and serve with lemon wedges.