food, Recipes

salmon wellington with beetroot mash

Graeme Wyllie


for the beetroot mash 4 medium potatoes olive oil, for rubbing 50g butter 100g beetroot purée* fine sea salt and freshly ground black pepper, to taste for the salmon Wellington 400g fresh Scottish salmon 100g spinach 1 roll puff pastry 2 free-range eggs, for egg wash for the fennel crème 100ml cream 50ml white wine 75g fennel fronds baby beetroot leaves, to serve pine nuts, to serve touch of olive oil, to serve *for the beetroot purée 1kg beetroot vegetable stock


*To make beetroot purée, slow roast a kilogram of beetroot. Peel, place in a blender, add a touch of vegetable stock and blitz until smooth. Force the paste through a sieve to ensure there are no lumps. To make the mash, rub the potatoes with olive oil. Bake at 200°C until soft. Remove skins and allow to cool. Grate the potatoes with a cheese grater, then mash with a fork. To make the Wellington, divide the salmon into four equal pieces. In a hot pan, seal the salmon on all sides. Set aside to cool. Blanch the spinach in a boiling pot, then put it into ice water. Wrap the salmon in the spinach. Roll out the pastry and cut into squares for the salmon parcels. Wrap the salmon in the pastry, seal with egg wash. Brush the outside of the parcels with egg wash. Cook at 200°C on convection fan for 10 minutes for medium rare and 12 minutes for medium. To make the fennel crème, reduce the cream and wine by half in a saucepan, then add the fennel fronds. Simmer until mixture thickens (about five minutes). Start to warm up the mash in a pot, add the butter and stir. Add the beetroot purée and mix until combined. Season to taste. To serve, top and tail the Wellington and slice in half at an angle. Place a portion of mash off-centre on a plate and spread; put a Wellington in the centre of the mash. Toss the beetroot leaves and pine nuts in olive oil, place next to the Wellington and drizzle the fennel crème on the plate Originally published in HL April 2015