This is easy, delicious but so impressive!
4 x 150g salmon darnes/fillets
1tbsp chopped chives
1 tsp dijon mustard
200g Puff Pastry
Salt and pepper
- Preheat oven to 200°C.
- In a bowl mix together the mayonnaise, chives and mustard. Leave to the side.
- Cut the puff pastry into 4 and roll each square into rectangles 15cm x 20cm.
- 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.
Check out our upcoming Summer Essential Course, or Essential Cafe Cooking and learn this tasty dish along with many others!
Last couple of days to book your spot in our 4 Week Certificate Course, starting Monday June 27! Learn worldwide recipes, improve your chopping and techniques, and overall gain kitchen confidence!