Frozen Salmon Wellington

Looking for the center piece for your Christmas table this year? We'll do all the hard work here at Little French, all you need to do is, take credit for it!

Our salmon wellington features a rolled salmon fillet filled with dijon mustard, baby spinach, lemon, homemade cream cheese, along with a savory mushroom and port duxelles, wrapped in a delicate crepe and encased in a flaky puff pastry.

Along with our salmon wellington, you'll also receive easy instructions on how to get it table ready. ⁠It will arrive to you frozen and is best kept in the freezer until your Christmas event.

Cooking Instructions:

Cooking Instructions:

Remove the Salmon Wellington from the sealed bag and place frozen on a lined tray.

Preheat a full fan oven to 230 C and cook the Salmon Wellington for 25 minutes. Lower the temperature to 175 C and cook for an additional 15 minutes. Turn off the oven, open the oven door to release the steam for 5 minutes. Close the door and let it sit in the heat for another 35 minutes.
Your Wellington will be ready to eat.

For best results cut with a serrated knife, serve with a our Tarragon Mustard and a Chablis or Chardonnay