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The Hebridean Baker’s Scottish salmon wellington

No St Andrew’s Day celebration would be complete without a Scottish feast! So today, The Hebridean Baker has left the coast to cook up a show-stopping Scottish salmon wellington filled with cream cheese and wrapped in a buttery puff pastry.

Scottish salmon wellington

Serves: 6


75g watercress, chopped 200g cream cheese2 tbsp fresh dill, chopped ½ lemon, zested and juice 2 x 320g packs of ready-rolled puff pastry 2 x 500g skinless, boneless salmon fillets2 eggs, yolks only, beaten Flour, for dustingSea salt and freshly ground black pepper, to season


1. To make the filling, mix the watercress, cream cheese, dill, lemon zest and juice in a bowl, season with salt and pepper, and then set aside. 

2. Line a baking tray with baking parchment, and lay a sheet of puff pastry on the tray, so that it is about an inch larger in diameter than the salmon fillet. 

3. Place the first salmon fillet on the pastry. Spread a thick layer of the filling mix on the salmon, before laying the second fillet on top. 

4. Brush the edge of the pastry with some of the beaten yolk, and then drape the second sheet of pastry over the salmon. Tuck the pastry in at the sides, trim the edges and seal by pressing with a fork. 

5. With the leftover pastry, make a fishtail shape and place it at one end of the Wellington. Brush with more beaten yolk, and then chill in the fridge for 30 minutes. 

6. Once chilled, create a scale-like effect along the top of the pastry by pressing gently with a spoon. Then, with a sharp knife, score lines along the tail. Chill for at least another 30 minutes. 

7. Preheat the oven to 220℃ (200℃ fan) and bake the Wellington for 20 minutes (after 5-10 minutes check the tail and cover with foil to make sure it doesn’t colour too much). Lower the heat to 180℃ (160℃ fan), cover the Wellington with foil and bake for another 20 minutes. Rest for 10 minutes before serving.  

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