Salmon Wellington / Salmon en Croute


  1. 1 salmon fillet
  2. Sea salt
  3. Black pepper
  4. Butter
  5. 1 red onion (diced)
  6. 2 garlic
  7. 1 cup of green peas
  8. 2-3 tbsp cream cheese
  9. ¼ cup of bread crumbs
  10. Milk
  11. Parmigiana Reggiano or Parmesan cheese
  12. Hollandaise sauce
  13. Cherry tomato
  14. 1 sheet of pastry puff
  15. 1 egg
  1. De-skin a fillet of salmon.
  2. Sprinkle some sea salt and black pepper on both sides of the salmon. Set aside. 
  3. In a pot, melt some butter.
  4. Add in one diced red onion and 2 garlic and cook until fragrant.
  5. Add in 1 cup of green peas and cook for a few minutes.
  6. Add in 2 to 3 tbsp of cream cheese, 1/4 cup of bread crumbs and a few tbsp of milk. Mix well. Add more milk if it’s too dry.
  7. Add in black pepper and grated parmigiana reggiano cheese or Parmesan cheese. Mix well and set aside.
  8. Thaw a sheet of puff pastry for about 5 min.
  9. Roll it out thinner and big enough to wrap the salmon and peas.
  10. Crack and beat an egg for egg wash. 
  11. Lay the salmon on the puff pastry. Add the green peas on top of the salmon.
  12. Apply egg wash on the part of the puff pastry without the salmon.
  13. Fold up the top and bottom sides of the pastry. 
  14. Apply egg wash to the two sides and fold the two sides up. Then flip over the parcel so that the seam side is at the bottom.
  15. Place it on a baking tray lined with baking paper.
  16. Use a knife to slice a few slits on top on the puff pastry. 
  17. Apply egg wash on the surface.
  18. Bake in a pre-heated oven at 220C no fan for 30 min. 
  19. Once baked, cool down for a few minutes before cutting into halves. Serve with homemade hollandaise sauce and tomato.

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