Salmon and Trout ‘Wellington’

1 (400g) packet ready-rolled puff pastry

1 (85g) tins of mussel meat with vegetable oil
Ā½ tsp. garlic, crushed
1 Tbsp. toasted pine nuts, chopped finely
1 tsp. (10ml) red wine vinegar
salt and freshly groundĀ black pepper

200g Three Streams trout ribbons
1 Tzar Scansa Trade salmon loin skin off 350g
250 ml white sauce
1 egg
Preparation method:
Preheat the oven to 200C.
Roll two sheets of pastry out on a floured surface so that it is a little wider than the salmon.

Mix the filling ingredients in a medium sized bow.
Add Salt and pepper to taste.

Spread the trout ribbons on a baking sheet next to each other in length (overlapping slightly) and spread the filling evenly over the ribbons.
Place the Tzar loin on top of the filling on the ribbons in the centre
Fold the ribbons with the filling over the loin to completely wrap it.

Place the folded loin in the middle of one pastry sheet.

Pour the white sauce over the loin.
Cover with second pastry sheet. With a fork push the sides of two pastry sheets down to seal it. Brush the outside of the pastry with the beaten egg

Transfer to the oven to bake for 30 minutes, or until golden-brown and the fish is cooked through

*Note, the filling ingredients can be replaced by cooked spinach and feta.
Serve with roast vegetables

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