Salmon and Lobster Wellington
Ingredients
1 tbsp olive oil
1 tbsp unsalted butter
1 small onion, peeled and finely chopped
1 clove garlic, peeled and minced
3 tbsp cream cheese
1 tbsp Dijon mustard
2 tbsp double cream
100 g baby spinach leaves
30 g dried breadcrumbs
Pinch of salt
0.5 tsp black pepper
1 lemon zest
50 g parmesan cheese, grated
640 g ready-rolled puff Pastry sheets
1 half side skinless salmon
150 g cooked lobster meat (you can buy this ready cooked in tubs, or use the meat from 3-4 cooked lobster tails), roughly chopped
1 tbsp unsalted butter, melted
1 egg, lightly whisked
Instructions
Step 1
Preheat the oven to CircoTherm Intensive 200°C.
Heat the oil in a small frying pan over a medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic, cream cheese, Dijon mustard and cream, and cook, whilst stirring until just starting to bubble.
Step 2
Add the spinach and stir until the spinach wilts (about 1-2 minutes).
Add the breadcrumbs, salt, pepper, lemon zest, and parmesan. Stir together and turn off the heat. Allow to cool for 10 minutes.
Step 3
Unroll one of the rolls of pastry and place directly onto a baking tray. Spoon on the spinach mixture into the middle of the pastry and spread it out so it’s the same size as the half side of salmon.
Place the salmon on top of the spinach mixture, then top with the lobster. Drizzle on the melted butter and sprinkle on a pinch of salt and pepper.
Step 4
Brush the rest of the base of the pastry with the beaten egg, then place the second piece of pastry on top of the salmon and lobster. Gently push down over the filling so there are no air bubbles.
Trim the edges, leaving a 1-inch border all the way around. Seal the edges either by pinching all the way around or by using a fork to squash the pastry edges together.
Step 5
Brush the pastry with the beaten egg then score a criss-cross pattern all over the top of the pastry.
Place in the oven for 25-30 minutes, until golden brown.
