Ready-to-bake Salmon En Croute / Salmon Wellington

A 200g//1kg piece of Salmon on a bed of Cream Spinach and wrapped in puff pastry.
Paired with our Lime Butter sauce.

To prepare
+ Defrost in the fridge 1 day before consuming (if frozen)
+ From chilled, take the Wellington out of the wrap and add a layer of egg wash
+ Sprinkle some salt
+ Place the Wellington on a baking sheet

For Oven
+ Set oven to convection setting with heat from top and bottom. Preheated oven at 185degC for 10mins
+ Place the Wellington close to the bottom of the oven and bake until the Puff Pastry is cooked to golden brown (typically between 30-40mins depending on the oven)

For Air fryer
+ Bake with the Air Fryer at 185degC for 30-40mins

To Serve
+ Rest for 5 mins and slice the Wellington with a sharp knife
+ Wellington is ready to be served

Code: SW200