A 200g//1kg piece of Salmon on a bed of Cream Spinach and wrapped in puff pastry.
Paired with our Lime Butter sauce.
To prepare
From Chilled:
To prepare
+ Defrost in the fridge 1 day before consuming (if frozen)
+ From chilled, take the Wellington out of the wrap and add a layer of egg wash
+ Sprinkle some salt
+ Place the Wellington on a baking sheet
For Oven
+ Set oven to convection setting with heat from top and bottom. Preheated oven at 185degC for 10mins
+ Place the Wellington close to the bottom of the oven and bake until the Puff Pastry is cooked to golden brown (typically between 30-35mins depending on the oven)**
For Air fryer
+ Bake with the Air Fryer at 185degC for 30-35mins**
From Frozen:
To prepare
+ Take the Wellington out of the wrap and add a layer of egg wash
+ Sprinkle some salt
+ Place the Wellington on a baking sheet
For Oven
+ Set oven to convection setting with heat from top and bottom. Preheated oven at 185degC for 10mins
+ Place the Wellington close to the bottom of the oven and bake until the Puff Pastry is cooked to golden brown (typically between 45-50mins depending on the oven)**
For Air fryer
+ Bake with the Air Fryer at 185degC for 40-45mins**
**Actual timning depends on the types of the oven/air fryer
To Serve
+ Rest for 5 mins and slice the Wellington with a sharp knife
+ Wellington is ready to be served
Code: SW200