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so much to sea

Shetland Salmon Wellington

Recipe: Serves 4

  • 4 x 140g portions of Shetland Salmon
  • Slice each piece of salmon lengthways into 3 even slices
  • 150 g white fish pin boned and diced
  • ½ egg white
  • 100 ml double cream
  • 100g shredded blanched leek, drain and place on absorbent paper to remove all water
  • 100g shredded blanched carrot, drain and place on absorbent paper to remove all water
  • 15g finely chopped dill
  • 1 egg yolk beaten
  • 400g all butter puff pastry rolled and marked with a lattice roller
  • Shetland sea salt

Method:

  • Make a fish mousse with the white fish, egg white and cream season with salt and stir in dill. Keep mixture very cold.
  • Place a slice of salmon on your board and spread on a layer of mousse strew on a layer of leeks and carrots, place on another layer of salmon and repeat process, place on 3rd piece of salmon and press down gently, refrigerate for 30 mins.
  • Cut out your lattice pastry to neatly wrap each portion of fish, brush with egg yolk and place in the refrigerator to rest.
  • To Cook: place in a preheated oven at 200c for 25 minutes.