Salmon Wellington
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Our subscription is for three deliveries only and cannot be cancelled
Scottish Salmon
The Scottish Salmon Wellington from Parson's Nose is the ultimate show piece for any dinner table.
Our chefs makes them individually in our kitchens and they based on a combination of the very best recipe ideas from the top London chefs that we work with.
The result is......what we think is the very best Scottish Salmon Wellington you will ever taste.
The Salmon Wellington comes in at a huge 1 kg, which will feed up to 4 people.
There is a Gluten Free option in the pull down menu. These are only available in 1kg size.
For ALL Christmas orders, we CANNOT cancel orders after December 10th. No refunds or credits can be given.
Allergens are stated in BOLD CAPITALS
Salmon (FISH), Puff Pastry (GLUTEN), Cream Cheese (MILK), Spinach, Capers (SULPHITES), Lemon Juice, Dill, Salt
White Wine Sauce: FISH Stock (Water, FISH Bones), White Wine (Partially De-alcoholised Pardina wine (85%), Water, Salt, Antioxidant: Ascorbic Acid; Preservatives: SULPHUR DIOXIDE, Potassium Sorbate; Acidity Regulator: Metatartaric Acid), Double Cream (MILK), Corn Flour, Lemon Juice, White Wine Vinegar (SULPHITES), Salt, White Pepper.
- Please allow Wellington to come to room temperature before cooking.
- Preheat oven to 180°C.
- Brush Wellington with beaten egg yolk.
- Place on greaseproof paper in a shallow baking tray and put in centre shelf of oven. For best results there should be nothing else cooking with it.
- Cook for 40 minutes.
- Remove from oven and rest for 10 minutes on a wire cooling rack.
- In a saucepan heat the White Wine sauce it simmers and is heated right through.
- Carve, eat and enjoy.
Frequently bought together
Beef Wellington
From £95.00
Whole Salmon
From £95.00
Dauphinoise Potatoes
From £13.50
Salmon Side (1 kg)
From £49.00
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