BLACK GARLIC SALMON WELLINGTON WITH LEEK & PEA SALAD

SERVES: 4

PREP TIME: 30 minutes | COOK TIME: 35 minutes

INGREDIENTS

For the Wellington:

600g salmon fillet, skin removed

2 ready-to-bake puff pastry sheets (approx. 500g total)

1 heaped tbsp The Original Black Garlic paste

Salt & pepper to taste

1 egg, whisked (for egg wash)

All-purpose flour, for dusting

Lemon wedges, to serve

For the Leek, Pea & Lemon Salad:

1 leek (approx. 250g), chopped

2 tbsp butter

2 tbsp olive oil

250g frozen peas

2 tbsp fresh parsley, chopped

Zest of 1 lemon

1 tbsp lemon juice

Handful of salad leaves

METHOD

Brush the top of the skinned salmon fillet with black garlic paste and season with salt and pepper.

Roll out both pastry sheets on a lightly floured surface until each is about 1.5 inches wider than the salmon. Place one sheet on parchment paper, lay the salmon on top, and brush the pastry edges with egg wash.

Cover the salmon with the second sheet of pastry, press around the edges to seal, and trim any excess. Chill the wrapped salmon in the fridge for 15 minutes to help the pastry set.

Preheat the oven to 200°C (400°F). Brush the chilled pastry with more egg wash, place on a baking tray, and bake for 30–35 minutes until golden and puffed.

While the Wellington bakes, gently cook the leek in butter and olive oil for 10 minutes. Add peas, lemon zest, and juice, and simmer covered for 7 minutes. Stir in parsley and season to taste.

Serve the Salmon Wellington with the warm leek and pea salad and a handful of fresh salad leaves.

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