You’ll Need
For the Salmon Wellingtons
2 skinless salmon fillets (180–200g each)
1 tbsp olive oil
Sea salt
Freshly cracked black pepper
100g fresh spinach
20g butter
2 cloves garlic, finely grated
75g cream cheese
1 tbsp fresh dill, finely chopped
Zest of ½ a lemon
1 tsp Dijon mustard
1 sheet ready-rolled puff pastry
1 egg, beaten
For the Champagne Dill Cream
100ml Champagne (or dry sparkling wine)
150ml fish stock
150ml double cream
1 shallot, finely diced
20g butter
1 tbsp fresh dill, finely chopped
1 tsp Dijon mustard
1 tsp lemon juice
To Serve
Dauphinoise potatoes
Tenderstem broccoli
Buttered asparagus
Fresh dill sprigs
Lemon wedges
Optional but Dangerous
Black caviar
King prawns
Black truffle shavings
Samphire
Method
Remove the salmon from the fridge 20 minutes before cooking.
Pat the fillets dry using kitchen paper and season lightly with sea salt and freshly cracked black pepper.
Heat the butter in a frying pan over a medium heat.
Add the spinach and cook for 2 minutes until just wilted.
Stir in the garlic and cook for 30 seconds.
Transfer to a plate and allow to cool completely.
In a small bowl, mix together the cream cheese, chopped dill, lemon zest and Dijon mustard.
Roll out the puff pastry and cut into two equal pieces.
Spread half of the cream cheese mixture into the centre of each pastry sheet.
Top with half of the cooled spinach.
Place a salmon fillet on top.
Fold the pastry tightly around the salmon, sealing all the edges well.
Brush generously with beaten egg.
Lightly score the tops with a sharp knife to create a decorative pattern.
Preheat your air fryer to 190°C.
Place the Wellingtons into the basket.
Air fry for 18–22 minutes, until the pastry is beautifully golden and crisp and the salmon is just cooked through.
Remove and rest for 5 minutes.
Meanwhile, melt the butter in a saucepan.
Cook the shallot for 2–3 minutes until softened.
Pour in the Champagne and simmer until reduced by half.
Add the fish stock and Dijon mustard.
Simmer for 3–4 minutes.
Stir in the double cream and cook gently for 3 minutes.
Add the chopped dill and lemon juice.
Continue simmering until the sauce becomes smooth, silky and lightly thickened.
Slice each Wellington in half on the diagonal.
Serve alongside creamy Dauphinoise potatoes, Tenderstem broccoli and buttered asparagus.
Generously spoon over the Champagne dill cream.
Finish with fresh dill sprigs, lemon wedges and, if using, a spoonful of black caviar or black truffle shavings.