Stephen Jardine is a Scottish journalist, broadcaster and presenter. After ten years with STV, he went on to launch Scotland’s first dedicated food and drink media company, Taste Communications – https://tastecommunications.co.uk. Stephen is also now a regular presenter on BBC Radio Scotland and presents Debate Night for BBC Scotland and he writes a weekly column in The Scotsman newspaper and contributes to the Daily Record.
Stephen Jardine’s Salmon Wellington
Ingredients (serves 4):
500g salmon fillet
Pack of mushrooms
1 beaten egg
Packet of puff pastry
- Preheat the oven to 180C/350F.
- Melt a knob of butter in a saucepan and add and sear the chopped leek. Then add the diced mushrooms and cook over a high heat until all the moisture has evaporated. Stir in the parsley and set aside to cool.
- Dust a work surface with flour and roll out the puff pastry into a large square.
- Place the cooled leek and mushroom mixture in the middle and then top with the salmon fillet.
- Fold the pastry around the edges leaving the top of the salmon exposed.
- Sprinkle the salmon with chopped dill then brush the pastry with the beaten egg then place in the fridge for at least 30 mins before cooking.
- To cook, put the salmon parcel on a buttered baking sheet and pop in the oven for 30 minutes.
Serve with tender stem broccoli and a cream and dill sauce.
Rose Murray Brown’s wine recommendations
Salmon en croute with a creamy dill sauce needs a rich creamy wine.
I would normally suggest a Chardonnay from Burgundy. However, I recently discovered a fascinating wine which is actually a Sauvignon Blanc grown in St Bris in northern Burgundy between Chablis and Auxerre (the only place in Burgundy where Sauvignon is allowed to be grown) – and it actually tastes like a Chardonnay. SAUVIGNON SAINT BRIS ‘MOURY’ 2017 Domaine Goisot (£17.99 Raeburn Fine Wine, Edinburgh) comes from a fascinating C15 domaine now making superb organic and biodynamic wine. This Sauvignon is grown on limestone and fermented traditionally in vat – resulting in a beautifully fleshy, citric-fruited, almost spicy rich creamy white with a well-defined finish.
This dish would also match with a rich textured old vine Chenin Blanc from Swartland in South Africa or lightly oaked Sauvignon/Semillon blend from Margaret River in Western Australia. If you prefer red, a light Pinot Noir from France, Germany or New Zealand would work well.