Salmon wellington with roast beetroot
This is a lovely summers dish. It can be used with trout instead of salmon if it is in season. I like to serve it quite rare, but if you like your fish cooked more then just leave it to rest more in a very low oven.
Serves: 4 as a main course
Prep time: 35 minutes
Cooking time: 8 minutes (plus 10 minutes resting time)
400g skinless salmon fillet – trim the belly off so you get a really nice fillet and reserve. You should end up with roughly 250g fillet and 150g scrap
100g cold smoked salmon, cut into strips
100g hot smoked salmon, flaked
150g fresh salmon scraps, diced
150ml double cream
1 egg white
1 lemon, zest
250g rainbow chard leaves
- Place the cold smoked salmon and fresh salmon in a food processor
- Blend until smooth, then slowly add the cream and lastly the egg white.
- Pour into a bowl over iced water.
- Taste for seasoning.
- Add the lemon zest and flaked hot smoked salmon and place in the fridge until needed.
- Blanch and refresh the chard leaves.
- Drain off and squeeze out any excess water from the chard leaves and pat dry on kitchen paper.
- Place a roll of cling film on a chopping board, and lay the chard on this to create an even sheet.
- Spread the fish mousseline on this, and then lastly sit your salmon fillet in the middle.
- Roll carefully into a roulade.
- Place in the freezer for 20 minutes to firm up (no longer).
- Meanwhile, roll out the hot suet pastry until very thin.
- Take the salmon roulade from the freezer, carefully cut off the cling film using scissors and lay it on the pastry.
- Brush the edges with a little water before rolling in and sealing.
- Place on baking parchment in the fridge until needed.
- To finish: heat a large pan with a light vegetable oil (or even better a small deep fryer) to 180C. You will need plenty of oil to deep fry it.
- Place the wellington very gently in it and cook for 7-8 minutes until golden and crisp.
- Very carefully lift out and sit on baking paper somewhere warm for 10 minutes before carving.
TIP: Keep the mousse very cold to make it easier to work with.
1kg heritage beetroots
1 bulb garlic, cut in half horizontally
1 bunch thyme leaves
- Place the beets in a pan of boiling water and simmer until they are just cooked.
- Take out of the water and peel while still warm.
- Place on a baking tray with the halved garlic (no need to peel or even segment the garlic), thyme and some oil. Finish with sea salt and black pepper.
- Roast for about 10 minutes while the wellington is cooking.