Serves 8 | prep 20 mins | total time
For the garlic and herb butter
- 75g soft unsalted butter
- 3 garlic cloves, coarsely chopped
- zest and juice of 1 lemon
- a dash of Tabasco
- 3 tbsp finely chopped flat-leaf parsley
- 2 tbsp finely chopped chives
For the Wellington
- 2 x 750g skinless salmon fillets, skinned
- 1 x 500g pack all-butter puff pastry
- a sprinkling of flour, for dusting
- 1 egg yolk, blended with 1 tsp water
Assemble the Wellington up to the end of step 3 up to a few hours ahead; cover and chill.
- For the garlic and herb butter, place the butter, garlic, lemon zest and juice, Tabasco and some seasoning in a food processor and blend until creamy and combined. Add the chopped herbs and whiz briefly to incorporate them. Don't worry if a little of the lemon juice seeps out, most of it will have been incorporated. Heat the oven to 200°C, fan 180°C, gas 6 with a shallow roasting tin inside.
- Season the underside of each salmon fillet, then spread half the butter over the top of one piece, lay the other piece on top and sandwich together. Spread the remaining butter on top of this.
- Cut a third off the block of pastry. Thinly roll out the third of the pastry on a lightly floured surface into a rectangle 2cm larger than the salmon all the way around, about 22cm x 28cm. Place the salmon in the centre, buttered-side down. Brush the rim of the pastry with eggwash. Roll out the remaining pastry to a rectangle 26cm x 32cm, lay it on top of the salmon and seal the parcel by trimming and crimping the edges. Roll out the pastry trimmings and cut out a fish shape; secure it on top of the parcel with the eggwash. Now brush the top of the parcel all over with the eggwash.
Tip This is delicious served warm rather than hot.
- Place the salmon parcel in the hot roasting tin and bake for about 45 minutes to 1 hour until golden and crisp. Loosely cover with foil halfway through cooking. The salmon inside should be buttery and succulent. Allow to stand for 15 minutes before slicing.