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Less than 30 mins
preparation time
10 to 30 mins
cooking time
Serves 6
Ingredients
For the mousse
200g/7oz full-fat cream cheese
100g/3½oz smoked salmon, chopped
1 tbsp chopped fresh tarragon
1 lime, zest only
for the salmon 'wellington'
1 x 450g/1lb piece salmon
1 packet ready-rolled puff pastry
1 free-range egg, beaten
salt and freshly ground black pepper
Preparation method
1.Preheat the oven to 200C/400F/Gas 6.
2.Roll the pastry out on a floured surface so that it is a little wider than the salmon, and the salmon can be completely rolled in the pastry.
3.For the mousse, mix the cream cheese, smoked salmon, tarragon and lime zest together in a bowl. Season, to taste, with salt and freshly ground black pepper.
Place the pastry so the longest side is facing you. Spread the salmon mousse evenly over the half of the pastry closest to you. Place the salmon on top of the mousse.
5.Roll the salmon up in the pastry, leaving a slight overlap of 3cm/1¾in. Brush this with beaten egg and seal. Trim the ends of the pastry so they are flush with the salmon.
6.Brush the outside of the pastry with beaten egg and transfer to the oven to bake for 20 minutes, or until golden-brown and the fish is cooked through.
preparation time
10 to 30 mins
cooking time
Serves 6
Ingredients
For the mousse
200g/7oz full-fat cream cheese
100g/3½oz smoked salmon, chopped
1 tbsp chopped fresh tarragon
1 lime, zest only
for the salmon 'wellington'
1 x 450g/1lb piece salmon
1 packet ready-rolled puff pastry
1 free-range egg, beaten
salt and freshly ground black pepper
Preparation method
1.Preheat the oven to 200C/400F/Gas 6.
2.Roll the pastry out on a floured surface so that it is a little wider than the salmon, and the salmon can be completely rolled in the pastry.
3.For the mousse, mix the cream cheese, smoked salmon, tarragon and lime zest together in a bowl. Season, to taste, with salt and freshly ground black pepper.
Place the pastry so the longest side is facing you. Spread the salmon mousse evenly over the half of the pastry closest to you. Place the salmon on top of the mousse.
5.Roll the salmon up in the pastry, leaving a slight overlap of 3cm/1¾in. Brush this with beaten egg and seal. Trim the ends of the pastry so they are flush with the salmon.
6.Brush the outside of the pastry with beaten egg and transfer to the oven to bake for 20 minutes, or until golden-brown and the fish is cooked through.
