Salmon Wellington
There's a food culture campaign going on at the British Embassy in Japan that I attended called "Food is GREAT: A Taste of Britain."
I think using salmon that's meant for sashimi is a good idea.
If you have leftover cucumber mix, you can use it as a dressing.
When wrapping the salmon with the pie crust, make sure no air gets in. Before baking it, poke it 3 or 4 times with a skewer so the air can escape.
You can accompany it with salad or tartar sauce. Recipe by British Embassy
Salmon Wellington
There's a food culture campaign going on at the British Embassy in Japan that I attended called "Food is GREAT: A Taste of Britain."
I think using salmon that's meant for sashimi is a good idea.
If you have leftover cucumber mix, you can use it as a dressing.
When wrapping the salmon with the pie crust, make sure no air gets in. Before baking it, poke it 3 or 4 times with a skewer so the air can escape.
You can accompany it with salad or tartar sauce. Recipe by British Embassy
Cooking Instructions
- 1
Cut the cucumber in half lengthwise and scrape out the seeds. Slice it into thin strips.
- 2
Cut the salmon into two pieces by slicing it sideways.
- 3
Combine the egg yolk and milk.
- 4
Combine the mustard, honey, vinegar, and dill in a bowl.
- 5
Mix the sauce from Step 4 with the cucumber slices.
- 6
Top one piece of salmon with the cucumbers from Step 5 and place the other piece of salmon on top to make a sandwich.
- 7
Cut the pie crust to match the size of the salmon and wrap it around.
- 8
Cut off the excess crust and coat the surface with the egg yolk. Bake in a 180°C oven for about 20 minutes.
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