Salmon Wellington

18th July 2016 - Recipes

Quick recipe finder Salmon Wellington

Wellingtons are fashionable again, but they don’t have to contain beef. A whole salmon en croûte is a lovely Christmas party centrepiece.

By From Nigel Slater’s 12 Tastes of Christmas




  1. Preheat the oven to 180C/350F/Gas 4. Line a large baking tray with baking parchment.

  2. Slice the cucumbers lengthways, scrape out the seeds with a teaspoon, and chop into 1cm/½in thick pieces.

  3. Place the cucumbers in a mixing bowl with the mustard, honey, vinegar and finely chopped dill. Season well with salt and freshly ground black pepper and set aside.

  4. Roll the pastry out to 40cm/16in x 30cm/12in on a lightly floured surface. Lay on the lined baking tray.

  5. Lay one fillet in the centre of the pastry, pile half of the filling on top and then cover with the second fillet.

  6. Brush the edges of the pastry with the mixture of milk and beaten egg.

  7. 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.

  8. Brush the pastry with more beaten egg and milk and bake for 45 minutes.

  9. Serve with the remaining cucumber mixture.

How-to videos

Rolling out pastry

Puff pastry pizza bites

Broccoli and salmon bake

Salmon en croute

This recipe is from…

Nigel Slater's 12 Tastes of Christmas

Nigel Slater’s 12 Tastes of Christmas



Recipes from this episode

Try this as part of this menu Nigel Slater’s Christmas party By Nigel Slater Stilton puffs Starters & nibbles Sticky cranberry sausages Side dishes Porcini nut patties Side dishes Festive fruit salad with brandy snap Desserts Marzipan berry cakes Cakes and baking Ginger fizz Drinks and cocktails