Fish on Friday and a LOVELY Recipe ~ Hot Smoked Salmon Wellington for a Scottish Supper

Hot Smoked Salmon Wellington

Fish on Friday and a LOVELY Recipe

~ Hot Smoked Salmon Wellington ~

for a Scottish Supper

It’s a Scottish supper as I realised after I had cooked this meal that I had used fabulous Scottish Hot Smoked Salmon from John at Delish Fish, gorgeous Kestrel potatoes from Scotty Brand as well as their delicious carrots too! This was a special supper that was extremley easy to make, and I jazzed up the carrots to echo the cream cheese filling in the Salmon Wellington’s by adding a tablespoon of Boursin cheese to them – the result was delicious creamy and herby carrots! I also added a few chopped chives to the steamed spuds for another herby element, and it all worked so well together. I could have made the puff pastry myself, but, I had some ready-rolled puff pastry in the freezer, thus saving me more time at the end of a busy day.

Hot Smoked Salmon Wellington

The hot smoked salmon I was using in this recipe needed no embellishments  really, as it was marinated in parsley and garlic butter, and I sneaked a little bit of it before I made the Wellington’s, but, I wanted something special that befitted such a lovely fish, so I developed this recipe…….I sautéed some leeks ad spring onions in a little butter and added some cream cheese to them, this formed the “bed” on which the salmon sat inside its crisp and light pastry parcel…….just enough to keep it all moist whilst baking without taking away from the amazing flavour of the fish. I served this simply, with carrots and steamed potatoes, and it made really fabulous supper, as I have said before, sorry to bang on about it!

Hot Smoked Salmon Wellington

I know what you are thinking, that’s two salmon recipes in a row, but one is luxury fresh salmon and one is a store cupboard standby, so two recipes to suit two VERY different occasions! I have to leave you for now, as I have a busy day ahead of me, but I hope you try this simple recipe and enjoy it as much as we did the other night………these salmon Wellington’s would also make GREAT picnic fare, as well as being great on a special buffet table – just cut them into slices, a posh salmon sausage roll! See you later today when I have some more recipes to share, as well as some beautiful cottage garden photos too……have a wonderful Fishy Friday! Karen

Hot Smoked Salmon Wellington

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Serves	4
Prep time	10 minutes
Cook time	20 minutes
Total time	30 minutes
Allergy	Egg, Fish
Meal type	Lunch, Main Dish, Side Dish, Snack, Starter
Misc	Child Friendly, Pre-preparable, Serve Cold, Serve Hot
Occasion	Birthday Party, Casual Party, Formal Party
Region	British
By author	Karen S Burns-Booth

A delicious way to serve hot smoked salmon; salmon fillets with sautéed leeks and spring onions with cream cheese, cooked in a light puff pastry case......an elegant supper dish for two or a fabulous family weekend meal.

Ingredients

• 1 small leek (cleaned, trimmed and diced finely)
• 4 spring onions (cleaned, trimmed and finely diced)
• knob of butter
• 4 hot smoked salmon fillets ((about 110g to 125g each) I used ones that had a parsley and garlic butter marinade)
• Juice of 1 lemon
• 4 tablespoons cream cheese
• 375g ready rolled puff pastry (cut into 4 rectangles)
• 1 egg, beaten
• poppy seeds
• salt and pepper, to taste

Note

A delicious way to serve hot smoked salmon; salmon fillets with sautéed leeks and spring onions with cream cheese, cooked in a light puff pastry case......an elegant supper dish for two or a fabulous family weekend meal.

Directions

Step 1	Preheat over to 200C/400F/Gas 7. Sauté the finely diced leek and spring onions together in a little butter until they are soft. Set to one side.
Step 2	In a bowl, mix the cream cheese, lemon juice, salt and pepper together; check the seasoning and then add the sautéed vegetables to the cream cheese mixture.
Step 3	Place the puff pastry rectangles on a large board, and spread the cream cheese and vegetable mixture on to each puff pastry piece, leaving a border of about 1" around the edges.
Step 4	Place a salmon fillet on top of the cream cheese and vegetable mixture, and then cut each long side of the pastry into strips, and then "plait" the pastry strips over each other in a lattice work pattern - see photo. Glaze the Wellingtons with egg and sprinkle some poppy seeds over the top.
Step 5	Gently place the Wellingtons on to a greased baking sheet and bake in pre-heated oven for 15 to 20 minutes, or until the pastry is puffed up and golden brown.
Step 6	Serve immediately as a hot supper dish with potatoes and vegetables of your choice; or serve cold with salad - these make great picnic pies, and can be cut into small portions for a buffet.

Disclaimer: I was sent some hot smoked salmon, potatoes and carrots to try; all opinions are my own and I was not paid to promote these products in any shape or form. With thanks to John and Delish Fish and to Scotty Brand for sending them to me to me.

Hot Smoked Salmon Wellington

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