If you don't fancy turkey this year, but are still after something special, then this is the recipe for you! Parma ham adds a salty twist to this classic main, but you could leave it out to make the dish meat-free and suitable for pescatarians.
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Yields:
8 serving(s)
Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Cal/Serv:
788
Ingredients
200 g baby spinach
50 g pine nuts
50 g pecorino, finely grated
Small handful dill, roughly chopped
125 g garlic and cream cheese, we used Philadelphia
500 g block puff pastry
Plain flour, to dust
1 tsp. Dijon mustard
8 slices Parma ham, about 80g
2 x 400-500g large salmon fillets
1 medium egg, beaten
For the sauce
25 g butter
1 shallot, finely chopped
1 tsp. Dijon mustard
25 g plain flour
300 ml fish stock
150 ml double cream
100 ml Prosecco or other sparkling wine
Small handful dill, roughly chopped
Directions
Step 1Put spinach into a colander in the sink;
pour over a full kettle of
just-boiled water to wilt
(you may need to do this
in batches). When cool
enough to handle, lift
up handfuls of spinach;
firmly squeeze out
excess moisture. Roughly chop, transfer to a bowl
and mix in the pine nuts,
pecorino, dill, cream
cheese and plenty
of seasoning.
Step 2Line a large baking
tray with baking
parchment. Divide the
pastry in 1/2 and roll
out 1 piece on a lightly
floured surface to a
large rectangle roughly
21 x 26cm. Spread over
the mustard. Arrange
4 Parma ham slices on
a board, overlapping
the edges slightly. Lay
1 salmon fillet on top,
skin-side down. Spread
the spinach mixture on
top of the salmon. Top
with the other salmon
fillet (skin-side up)
and then arrange the
remaining 4 Parma ham
slices over the salmon.
Step 3Lift the ham-wrapped
salmon on to the pastry
sheet. Roll out the
remaining pastry to a
big enough rectangle
to cover the salmon and
lay on top, smoothing to
cover and work out any
air pockets. Press and
crimp edges to seal,
trimming excess pastry.
Using a sharp knife,
lightly score a diamond
pattern in the top of the
pastry, if you like (to
create a lattice top,
see GH tip). Carefully
transfer to the lined
baking tray and chill
for 30min, until firm.
Step 4Preheat oven to 200°C
(180°C fan), mark 6. Brush wellington with
beaten egg and then
cook in oven for
40-45min, until deep
golden brown.
Step 5Meanwhile, make
the sauce. Melt butter
in a medium pan over
medium heat and cook
the shallot for 5min, until
softened. Stir in the
mustard and flour and
cook for 1min. Remove
from heat and gradually
mix in the stock and
cream. Return to heat
and cook, stirring, until
thickened. Stir in the
Prosecco/sparkling wine,
increase heat and bring
to the boil. Remove from
the heat and stir in the
dill. Season to taste.
GH TIP:
You can remove the skin from your salmon fillets, if you prefer.
GET AHEAD:
Prepare to end of
step 3 up to 1 day ahead;
cover and chill. Complete
recipe to serve. Make
sauce up to 1 day ahead.
Cool, cover and chill.
Reheat gently, until
piping hot, to serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Alice Shields is the Former Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
