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SALMON WELLINGTON


INGREDIENTS

2 tbsp Olive Oil
2 cloves Garlic, finely chopped
½ White Onion, finely chopped
125g Baby Spinach
40g Breadcrumbs
100g Cream Cheese
2 tbsp Fresh Dill, chopped
4 sheets Puff Pastry, thawed
2 Salmon Fillet
1 Egg, beaten
Salt & Pepper

1) Preheat oven to 200°C using Forced Air function.
2) Heat a frying pan over medium heat, add the olive oil and sauté the onions till soft, add the garlic and cook till fragrant, taking care not to burn them. Add spinach, season with salt and pepper and cook till they are just wilted. Remove from heat and place spinach into a bowl. Add the breadcrumbs, cream cheese and dill, stirring until mixture is evenly combined.
3) On a cutting board, smooth out a sheet of puff pastry. Place 2 spoonfuls of spinach mixture onto the puff pastry and place the salmon on top. Brush the sides with a little water.
4) Take another sheet of puff pastry and fold it in half gently. Using a sharp knife, make slits on the folded side ~ 10mm apart. Cut on a diagonal, making sure to leave a border all around. Place this on top of the salmon and press down the sides to seal. Trim the edge, egg wash the pastry and allow to rest for 20 mins before baking.
5) Bake for about 20 -25 mins. Brush more egg wash over the pastry and bake in oven under Dual Crisp function for about 1-2 mins more.

Credits to Chef Samantha (SSA Culinary Institute)
Recipe prepared with Ariston 6-in-1 Tabletop Combi Microwave Oven MWC 339 BL & Induction Hob NIG 720 BS.

MWC 339 BL

NIG 720BS