Simple Salmon en Croute Print

Coq Au Vin Blanc

Serves 4

4 x 150g salmon darnes/fillets
50g mayonnaise
1tbsp chopped chives
1 tsp dijon mustard
200g Puff Pastry
Salt and pepper

Method

  1. Preheat oven to 200°C. 
  2. In a bowl mix together the mayonnaise, chives and mustard. Leave to the side. 
  3. Cut the puff pastry into 4 and roll each square into rectangles 15cm x 20cm.
  4. Lay the salmon on the puff pastry, spread the mustard mayo on the salmon. Eggwash the pastry and seal the wellington and bake for 20mins.
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