Salmon Wellington
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 6hrs 40mins
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- Serves
- 4
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- Calories
- 1054
This version of a salmon wellington features all the best bits, golden flaky pastry, perfectly cooked salmon, and delicious filling but is a lot easier to assemble! Perfect for a dinner party served with the white wine sauce and a side of vegetables.
recipe updated Dec 5, 2024
Ingredients
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- Butter
- 60 g
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- Lemon
- 1
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- Butter
- 115 g
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- All purpose flour
- 250 g
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- Salt
- ½ teaspoon
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- Water
- 1.6 kg
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- Vegetable oil
- 1 tablespoon
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- White wine
- 100 ml
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- Fish stock
- 400 g
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- Whipping cream
- 250 ml
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- Dijon mustard
- 2 teaspoons
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- English mustard
- 1 teaspoon
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- Baby spinach
- 250 g
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- Cornflour
- 1 teaspoon
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- Salt & pepper
- as needed
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- Salmon filet
- 500 g
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- Egg
- 1
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- Shallot
- 45 g
Tools
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Oven
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Cooking Chef XL
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Serving plate
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Baking tray - large
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Jug
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Steaming basket - cooking chef xl
Step preview
- Grease the baking tray and line with parchment paper
- Fit the Dough Tool
- Add the ingredients into the appliance bowl, fit the splashguard
- Knead until combined - 2 minutes, speed 1
- While the machine is running, gradually add the butter
- Knead - 6 minutes, speed 6
- Transfer the pastry to a worksurface and wrap in plastic wrap
- Chill in the fridge - 1 hour
- Transfer the pastry to a lightly floured surface
- Roll out into a rectangle, about 3 mm thick
- Add the butter over two-thirds of the pastry
- Fold the top down over the butter
- Fold the bottom third over the top
- Press on the seams to seal
- Lengthen the dough by pushing and lifting a rolling pin on the pastry
- Roll out into a rectangle, about 5 mm thick
- Turn the dough 45° so the longer edge is now facing you
- Repeat the folding
- Wrap the pastry in plastic wrap
- Chill in the fridge - 30 minutes
- Repeat the rolling, folding and chilling process 3 more times
- Roll out the pastry until 4 mm thick
- Cut out two rectangles about 18 cm x 21 cm in size
- Transfer the pastry onto the baking tray
- Prick one of the rectangles all over with a fork
- Using a sharp knife, score lightly with a crisscross pattern on the second rectangle
- Chill in the fridge and continue
- Preheat an oven to 200ºC
- Clean the appliance bowl
- Add water into the appliance bowl
- Add the ingredient into the Steamer Basket, fit the splashguard
- Steam - 20 minutes, 100ºC
- Carefully remove the Steamer Basket, cover with foil, and set aside
- Remove the pastry from the fridge
- Brush the top of each pastry rectangle with egg
- Bake until golden brown - 15 minutes, 200ºC
- Remove from the oven
- Place the pricked layer of pastry onto a serving plate and set aside
- Clean the appliance bowl, fit the Stir Tool & Stir Assist Clip
- Add oil into the appliance bowl, fit the splashguard
- Heat - 1 minute, 120ºC, speed Stir 1
- Then add the ingredient
- Cook - 1 minute, 110ºC, speed Stir 1
- Then add the ingredients
- Cook - 8 minutes, 120ºC, speed Stir 1
- Then add the ingredients
- Cook - 6 minutes, 110ºC, speed Stir 1
- Use tongs to remove the spinach from the sauce and place on top of the pastry base
- Then add the ingredient to the appliance bowl
- Cook - 8 minutes, 110ºC, speed Stir 1
- Then add the ingredients
- Cook - 5 minutes, 62ºC, speed 1
- Transfer the sauce to a jug
- Remove the fish from the Steamer Basket and flake into large chunks
- Place the fish on top of the spinach
- Place the scored pastry on top of the fish
- Serve with the sauce