Tom Kitchin: Salmon Wellington
Tom Kitchin's Salmon Wellington is a sophisticated and elegant dish that encapsulates the rich flavors of salmon, wrapped in a crispy puff pastry. It's a perfect centerpiece for any gathering, blending the freshness of seafood with the comfort of a well-baked pastry. This recipe has been verified by Tom Kitchin himself, ensuring authenticity and taste.
Ingredients for the Salmon Wellington
- Spinach (100g), stalks removed
- Watercress sprigs (100g)
- Garlic clove (1), peeled but left whole
- Olive oil
- Sea salt
- Shallot (1), finely chopped
- Cream cheese (30g)
- Dill (2 tsp), chopped
- Creamed horseradish (1.5 tsp)
- Puff pastry (300g), thawed
- Plain white flour, for dusting
- Salmon fillets (2, about 250g each), skinned and pin-boned
- Free-range medium egg (1), beaten
- Freshly cracked black pepper
Preparation Instructions for the Salmon Wellington
- Spinach and Watercress Filling Preparation: Begin by cleaning and drying the spinach and watercress. Use a heated sauté pan to wilt the greens with garlic and seasonings, then mix in shallot, cream cheese, dill, and horseradish for the filling.
- Assembling the Wellington: On a floured surface, roll out the puff pastry and place one salmon fillet at the center. Cover it with the prepared filling and top with the second fillet. Encase the salmon with the pastry, sealing the edges with egg wash.
- Baking: Place the wellington seam-side down on a baking sheet, apply egg wash, and chill for at least 20 minutes. Bake in a preheated oven at 200°C (220°C conventional) until golden brown, which should take about 35 minutes.
Storage and Reheating
For optimal freshness, store the cooked Salmon Wellington in the refrigerator and consume within 1-2 days. Reheat in the oven at a moderate temperature until heated through, ensuring the pastry remains crisp.
Nutritional Information
This dish is rich in omega-3 fatty acids from the salmon, offering benefits for heart health and brain function. The spinach and watercress provide vitamins and minerals, making this dish not only delicious but also nutritious.
FAQ about the Salmon Wellington
- Can I prepare Salmon Wellington in advance? Yes, you can prepare it ahead of time and refrigerate before baking.
- How do I ensure the pastry doesn't become soggy? Ensuring the spinach and watercress filling is cool and well-drained before assembly helps keep the pastry crisp.
Tom Kitchin's approach to this classic dish showcases his expertise in combining simple, high-quality ingredients to create a meal that's both comforting and elegant. It's a testament to his culinary philosophy of making the most of local, seasonal produce.
For a detailed recipe and more insights, visit Culinary Wonderland, Foodies Magazine, and Liz Earle Wellbeing.