Salmon wellington & roast beetroot

by Emily Lampson

An alternative wellington recipe from the head chef at The Kingham Plough

This is a lovely dish, and can be made with trout instead of salmon if it is in season. I like to serve it quite rare, but if you like your fish cooked more, just leave it to rest for longer in a very low oven.

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400g skinless salmon fillet—trim off and reserve the belly, leaving a really nice fillet. You should end up with roughly 250g fillet and 150g scrap
100g cold smoked salmon, cut into strips
100g hot smoked salmon, flaked
150g fresh salmon scraps, diced
150ml double cream
1 egg white
Zest of 1 lemon
250g rainbow chard leaves
1 batch of hot suet pastry (see my simple recipe)
Vegetable oil

For the beetroots:
1kg heritage beetroots
1 bulb of garlic, cut in half horizontally
1 bunch of thyme, leaves picked
Olive oil


In a food processor, blend the cold smoked salmon and fresh salmon until smooth. Slowly add the cream, then the egg white.

Pour into a bowl over iced water. Taste for seasoning, then add the lemon zest and flaked hot smoked salmon and place in the fridge until needed.

Blanch and refresh the chard leaves. Drain off and squeeze out any excess water, then pat dry on kitchen paper. Cover a board with cling film, and layer on the chard to create an even sheet.

Spread the fish mousseline on this, then sit your salmon fillet in the middle. Roll carefully into a roulade. Place in the freezer for 20 mins (but no longer!) to firm up.

Meanwhile, roll out the hot suet pastry until very thin. Take the salmon roulade from the freezer, carefully cut off the cling film using scissors and lay it on the pastry. Brush the edges with a little water before rolling in and sealing. Place on baking parchment in the fridge until needed.

Place the beets in a pan of boiling water and simmer until they are just cooked. Take out of the water and peel while still warm. Place on a baking tray with the halved garlic (no need to peel or even segment the garlic), thyme and some oil. Finish with sea salt and black pepper. Roast for about 10 mins while the wellington is cooking.

To finish the wellington, heat a large pan or a small deep fryer with a light vegetable oil to 180C. You will need plenty of oil to deep fry it. Place the wellington very gently in the oil and cook for 7-8 mins until golden and crisp. Very carefully lift it out, then sit it on baking paper somewhere warm for 10 mins before carving.

Serve with the roast beetroot, some greens and horseradish cream.

Recipe: Emily Watkins
Images: John Holdship