Salmon Wellington

Ingredients for the Sauce:

• 1 leek, washed and halved lengthwise, then thinly sliced
• Olive oil
• Salt and freshly ground black pepper
• ½ tsp dried coriander
• ½ tsp smoked paprika
• 150 ml double cream
• 1 vegetable stock cube
• 50 g grated cheddar cheese

For the Wellington:

• 1 sheet ready-rolled puff pastry
• 1 salmon fillet (skinless and boneless)
• 1 egg yolk, beaten (for egg wash)
• Plain flour (for dusting)

Method
Prepare the Sauce
Heat a small amount of olive oil in a pan over medium heat.
Add the sliced leeks and sauté gently for 3–4 minutes until softened.
Season with salt, pepper, dried coriander, and smoked paprika.
Stir in the double cream, crumble in the vegetable stock cube, and add the grated cheddar.
Reduce the heat to low and stir continuously until the cheese has melted and the sauce is smooth.
Remove from heat and allow the sauce to cool completely.

Assemble the Wellington
Preheat your oven to 200°C (180°C fan) / 400°F / Gas Mark 6.
Lightly flour your work surface and unroll the puff pastry sheet.
Evenly spread the cooled leek and cheese sauce over the pastry, leaving a 1–2 cm border around the edges.
Place the salmon fillet on one side of the pastry. Gently fold the opposite side over to encase the salmon completely.
Press the edges firmly with a fork to seal. Use a sharp knife to score a decorative pattern on top, if desired.
Brush the surface with the beaten egg yolk for a glossy, golden finish.
Transfer to a baking tray lined with parchment paper.
Bake for approximately 30 minutes, or until the pastry is golden and the salmon is cooked through.