Garlic Butter Salmon Wellington
75g butter, softened
¼ C finely chopped fresh flat-leaf parsley leaves
¼ C finely chopped fresh basil leaves
¼ C finely chopped fresh dill sprigs
¼ C finely chopped fresh tarragon
1 shallot, peeled, finely chopped
1 T baby capers
2 garlic cloves, crushed
1 t horseradish, grated
2 t finely grated lemon rind
4 sheets frozen puff pastry, partially thawed
¾ C panko breadcrumbs
1.2kg salmon fillet, skin-off, pinboned
1 egg, lightly beaten
Lemon wedges, to serve
- Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper.
- Place butter, parsley, basil, dill, tarragon, shallot, capers, garlic, horseradish, and lemon rind in a small food processor. Season well with salt and pepper. Process until combined.
- Place 2 sheets of pastry, side by side, slightly overlapping, on a flat surface. Press pastry together to secure. Place on prepared tray. Sprinkle breadcrumbs, in a thin layer, lengthways along the centre of the pastry. Top with salmon and season with salt and pepper. Spread salmon with garlic and herb butter. Place 2 remaining pastry sheets side by side, slightly overlapping, on a flat surface. Press pastry together to secure then place over salmon. Trim edges of pastry around salmon, leaving a 2cm border. Press edges together with a fork to seal.
- Brush pastry with egg. Lightly score the top of the wellington at 2cm intervals in a diamond pattern. Bake for 30 minutes or until pastry is golden and puffed and salmon is almost cooked through. Stand 5 minutes. Serve with lemon wedges.
Recipe adapted from taste.com.au
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