{"id":16109,"date":"2025-08-12T10:21:48","date_gmt":"2025-08-12T10:21:48","guid":{"rendered":"https:\/\/wcspltd.co.uk\/?p=16109"},"modified":"2025-08-12T10:27:22","modified_gmt":"2025-08-12T10:27:22","slug":"salmon-wellington","status":"publish","type":"post","link":"https:\/\/wcspltd.co.uk\/fr\/salmon-wellington\/","title":{"rendered":"Salmon Wellington"},"content":{"rendered":"<p>Ingredients for the Sauce:<\/p>\n<ul>\n<li>1 leek, washed and halved lengthwise, then thinly sliced<\/li>\n<li>Olive oil<\/li>\n<li>Salt and freshly ground black pepper<\/li>\n<li>\u00bd tsp dried coriander<\/li>\n<li>\u00bd tsp smoked paprika<\/li>\n<li>150 ml double cream<\/li>\n<li>1 vegetable stock cube<\/li>\n<li>50 g grated cheddar cheese<\/li>\n<\/ul>\n<p>For the Wellington:<\/p>\n<ul>\n<li>1 sheet ready-rolled puff pastry<\/li>\n<li>1 salmon fillet (skinless and boneless)<\/li>\n<li>1 egg yolk, beaten (for egg wash)<\/li>\n<li>Plain flour (for dusting)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Method<br \/>\nPrepare the Sauce<br \/>\nHeat a small amount of olive oil in a pan over medium heat.<br \/>\nAdd the sliced leeks and saut\u00e9 gently for 3\u20134 minutes until softened.<br \/>\nSeason with salt, pepper, dried coriander, and smoked paprika.<br \/>\nStir in the double cream, crumble in the vegetable stock cube, and add the grated cheddar.<br \/>\nReduce the heat to low and stir continuously until the cheese has melted and the sauce is smooth.<br \/>\nRemove from heat and allow the sauce to cool completely.<\/p>\n<p>Assemble the Wellington<br \/>\nPreheat your oven to 200\u00b0C (180\u00b0C fan) \/ 400\u00b0F \/ Gas Mark 6.<br \/>\nLightly flour your work surface and unroll the puff pastry sheet.<br \/>\nEvenly spread the cooled leek and cheese sauce over the pastry, leaving a 1\u20132 cm border around the edges.<br \/>\nPlace the salmon fillet on one side of the pastry. Gently fold the opposite side over to encase the salmon completely.<br \/>\nPress the edges firmly with a fork to seal. Use a sharp knife to score a decorative pattern on top, if desired.<br \/>\nBrush the surface with the beaten egg yolk for a glossy, golden finish.<br \/>\nTransfer to a baking tray lined with parchment paper.<br \/>\nBake for approximately 30 minutes, or until the pastry is golden and the salmon is cooked through.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Ingredients for the Sauce: 1 leek, washed and halved lengthwise, then thinly sliced Olive oil Salt and freshly ground black pepper \u00bd tsp dried coriander&#8230;<\/p>","protected":false},"author":513,"featured_media":16110,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"rs_blank_template":"","rs_page_bg_color":"","slide_template_v7":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[203],"tags":[],"class_list":["post-16109","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-seafood-recipe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Salmon Wellington - West Coast Sea Products Ltd - Wholesale Shellfish Suppliers<\/title>\n<meta name=\"description\" content=\"Check out Maxime and Adam&#039;s Salmon Wellington! 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