Alaska Salmon Wellington


(Mushroom & Chestnut Duxelle)
• 300g Chestnut mushrooms
• 100g Chestnuts
• 3 Garlic Cloves
• 1 Tbsp Thyme
• Pinch of Salt and Black Pepper

• 300g Spinach
• 1/3 Nutmeg-freshly grated
• 2 Garlic cloves, finely chopped
• Salt and Black pepper

• 1 side sockeye salmon
• 2 sheets of puff pastry
• 1 Egg-beaten


1. Preheat your oven to 220C/200 Fan. Line a baking tray with parchment paper.
2. Add the chestnut mushrooms, chestnuts, garlic cloves, thyme and seasoning into a food processor. Blend until small chunks appear. Add to a hot frying pan with a little drizzle of oil. Cook for 10 minutes.
3. Fry the garlic in a pot that has a lid for 2-3 minutes. Add the spinach, remove from the heat and place the lid on, This will steam the spinach and reduce in size. Leave for 5 minutes until wilted. Squeeze any excess water out of the spinach, then season with the nutmeg, salt and pepper.
4. Lay one sheet of puff pastry on the baking tray. Place the mushroom duxelle onto the pastry leaving a 2-inch rim. Place the salmon on top, followed by the spinach. Place the final layer of pastry on top, using the shape of the salmon to guide you to crimp it in. Cut away the remaining pastry. Using the end of a spoon to create "scales". Brush with the egg over the pastry and cook for 35-40 minutes until golden brown.