Make a spectacular centrepiece the stress-free way with Tom Kerridge’s salmon Wellington. Flaky all-butter puff pastry encases tender Scottish salmon and a creamy leek, dill and rice filling, while decorative pastry stars make it worthy of the Christmas table. Better still, it can be assembled ahead and chilled until you're ready to bake.
Tom Kerridge
We’ve teamed up with top chef Tom Kerridge to bring you a selection of delicious and easy recipes using our exceptional fresh produce.
1HR 55MIN
Total time
Ingredients
Servings
6
2 tbsp
olive oil
50 g
M&S Collection garlic and herb butter
2
M&S Remarksable Value leeks, halved lengthways, washed, finely sliced
3 cloves
M&S Remarksable Value garlic, finely chopped
4 sprigs
M&S fresh thyme, leaves picked
200 ml
M&S shellfish stock
or vegetable stock
1 pouch
(250 g)
(250 g)
M&S microwave basmati rice
3 tbsp
M&S British crème fraîche
3 tbsp
fresh dill, roughly chopped
3 packs
(320 g each)
(320 g each)
M&S handcrafted all-butter puff pastry
as needed
M&S Remarksable Value plain white flour
for dusting
2 packs
(500 g each)
(500 g each)
M&S Caledonian Gold Scottish salmon fillet joints, skins removed
1
M&S Remarksable Value lemon, zest only
1
M&S Collection free-range golden yolk egg
2 tbsp
M&S Remarksable Value whole milk
Nutrition per serving
Calories
1399kcal
Fat
81.6 g
Saturates
24.0 g
Sugars
3.2 g
Salt
2038.3 mg
