Salmon Wellington

Salmon Wellington

I made a version of a recipe I saw on the cooking show.


Salmon fillet
300 g
Mustard paste
1 tablespoon
1 teaspoon
Wine vinegar
1/2 teaspoon
1 tablespoon
Frozen pie crust
300 g
Egg yolk
1 tablespoon


1. Cut the cucumber in half lengthwise and scrape out the seeds. Slice it into thin strips.
2. Cut the salmon into two pieces by slicing it sideways.
3. Combine the egg yolk and milk.
4. Combine the mustard, honey, vinegar, and dill in a bowl.
5. Mix the sauce from Step 4 with the cucumber slices.
6. Top one piece of salmon with the cucumbers from Step 5 and place the other piece of salmon on top to make a sandwich.
7. Cut the pie crust to match the size of the salmon and wrap it around.
8. Cut off the excess crust and coat the surface with the egg yolk. Bake in a 180°C oven for about 20 minutes.

Story Behind this Recipe

There's a food culture campaign going on at the British Embassy in Japan that I attended called "Food is GREAT: A Taste of Britain."