Looking for the center piece for your Christmas table this year? We'll do all the hard work here at Little French, all you need to do is, take credit for it!
Our salmon wellington features a rolled salmon fillet filled with dijon mustard, baby spinach, lemon, homemade cream cheese, along with a savory mushroom and port duxelles, wrapped in a delicate crepe and encased in a flaky puff pastry.
Along with our salmon wellington, you'll also receive easy instructions on how to get it table ready. It will arrive to you frozen and is best kept in the freezer until your Christmas event.
Cooking Instructions:
Preheat your oven to 230° c
Unwrap the Wellington, let the pastry thaw for at least 30 min .
Cook the wellington at 230° for 45 minutes.
Note, rotate the Wellington as needed for even browning and reduce the oven temperature to 175°C) if the crust is starting to look too dark too quickly.
Crack the oven door for 5 min and reduce the oven temperature and set your oven to minimum (65 °C or 80°C).
Close the door and let the salmon continue to heat through for another 45 minutes.
Put the wellington out and let it rest another 15 minutes
It’s ready to carve
For best results cut with a serrated knife, serve with a our Tarragon Mustard and a Chablis or Chardonnay
