Salmon Wellington

Puff Pastry

1. Mix fresh milk, instant dry yeast and caster sugar in a bowl. Stir and set aside for 10 minutes. At this stage, the mixture will start to form bubbles.
2. Pour the yeast mixture in a mixer bowl. Mix in Blue Key Superfine Superwhite Flour, caster sugar, egg and Star Brand Vanilla Flavour at low speed using dough hook attachment.
3. As flour is well mixed, increase the speed by one level and continue mixing until the dough is elastic
4. Cover the bowl with cling film and set aside until it doubles in size.
5. On a lightly floured surface, roll the dough out into a 15 x 15 inch square.
6. Place the pastry margarine in the center. Then fold dough over to completely envelope the pastry margarine.
7. For the first fold, roll the dough out into a 20 x 10 inch rectangle, flouring the dough and work surface as needed.
8. Fold into thirds, but be sure to dust off any excess flour with a pastry brush.
9. Wrap dough with cling film and chill in the fridge for a minimum 1 hour.
10. For the second fold, repeat method 7,8 and 9.
11. For the final fold, repeat again method 7, 8 and 9. You may also chill the dough overnight.

Herb Butter Filling

1. Blend baby spinach and fresh basil.
2. Heat pan with butter and then cook shallots for 10 minutes or until soft.
3. Add the blended ingredients. Stir in fresh lemon juice and yellow mustard.
4. Add cooking cream, salt and white pepper powder. Stir well.
5. Sieve to separate the juice and filling. Leave the filling to cool.

To assemble Salmon Wellington

1. Preheat oven to 200°C
2. Pat salmon fillets dry with kitchen paper towel.
3. Using a rolling pin, roll the pastry dough out to about 5mm thick on a lightly floured surface.
4. Divide puff pastry sheet into 2 equal rectangle size.
5. Spoon the herb butter filling onto the puff pastry sheet and lay the salmon fillet.
6. Then spread herb butter filling over the salmon fillet evenly on top and around it.
7. Brush beaten egg only on half of the puff pastry sheet surrounding the filling.
8. Fold the puff pastry sheet over the salmon and bring up the edges to form a neat parcel.
9. Use a fork and press the edges to seal the parcel. Brush the puff pastry with beaten egg.
10. Bake for 25 minutes or until the pastry is golden brown and crisp.