Salmon Wellington with cucumber salad Recipe

Fillet salmon topped with a watercress, wild garlic and ricotta puree before being wrapped in puff pastry and open baked. This flavoursome dish is served with a refreshing cucumber and dill salad.

  • Preparation
  • Cooking time
  • Rest time
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(23 votes) 4.2/5

Les ingrédients

Pour people
  • For the fish
  • Salmon : 900 g
  • Puff pastry sheet(s) : 2 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Ricotta : 200 g
  • Watercress : 1 bunch
  • Wild garlic : 12 sprig
  • Red chilli(s) : 1 whole
  • Whole egg(s) : 1 whole
  • For the vegetables
  • Cucumber(s) : 2 whole
  • Dill : 1 bunch
  • Caster sugar : 50 g
  • White alcohol vinegar : 50 ml
  • Rapeseed oil : 50 ml
  • Maldon salt : 6 pinch(es)



    Preheat the oven to 190'C.

    Lay one sheet of pastry on to a lined baking sheet and then place the salmon on top.

    Place the ricotta, watercress, wild garlic and the chilli in a food processor. Season with salt and pepper and then blend to a smooth, green puree. Spread this mixture over the salmon and then cover with the second sheet of puff pastry. Press the pastry down and seal the edges, trimming any excess pastry if necessary.

    Beat the egg together with a little water and then brush this egg wash on to the pastry. Score the pastry, transfer to the oven and bake for around 20 minutes. The pastry should be nice and golden brown.


    Use a vegetable peeler or a mandolin to slice the cucumber into ribbons. Chop the dill, reserving a few sprigs to use as a garnish. Combine the sugar, salt, vinegar and rapeseed oil and then dress the cucumber. Fold in the dill and leave to marinade. Drain before serving.

  • 3. TO SERVE

    Cut the salmon en croute into slices and serve with the cucumber salad.

Chef's tip

«Make sure your salmon is cooked by putting a knife into the middle of the parcel - if it comes away hot, the fish is ready.»

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