RECIPE BY: JOCELYN ALEXANDRA

SOURCE:Nigel Slater’s “12 Tastes of Christmas”

SERVES: 8-10

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Ingredients

  • 1 x 380 g (13oz) ready-made puff pastry sheet
  • salt and freshly ground black pepper
  • 50 g (1¾ oz) fresh dill, finely chopped
  • 1 Tbsp white wine vinegar
  • 2 Tbsp clear honey
  • 5 Tbsp Dijon mustard
  • 2 medium cucumbers, peeled
  • plain flour, for dusting
  • 1 x 2.8 kg (6 lb) salmon, skin removed and filleted into 2 pieces
  • 1 free-range egg, beaten, combined with a little milk

Instructions

Preheat the oven to 180 C (350 F). Line a large baking tray with baking parchment.

  • Lay one fillet in the centre of the pastry, pile half of the filling on top and then cover with the second fillet.
  • Lay the pastry on the lined baking tray.
  • Roll the pastry out to 40 cm (16 inch) x 30 cm (12 inch) on a lightly floured surface).
  • Season well with salt and freshly ground black pepper and set aside.
  • Place the cucumbers in a mixing bowl with the mustard, honey, vinegar and finely chopped dill.
  • Slice the cucumbers lengthways, scrape out the seeds with a teaspoon, and chop into 1 cm (½ inch) thick pieces.
  • Brush the edges of the pastry with the mixture of milk and beaten egg.
  • Fold the pastry over the fish, sealing the edges by pressing them together, leaving a gap in the centre, so that you can see inside.
  • Brush the pastry with more beaten egg and milk and bake for 45 mins.
  • Serve with the remaining cucumber mixture.

Download PDF here: British Salmon Wellington with Cucumber Salad Jocelyn Alexander

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