We were thrilled to see The Hebridean Baker, Coinneach MacLeod, choose one of his recipes using Loch Duart Salmon on This Morning.
As he prepared his delicious recipe for Loch Duart Salmon Wellington, he shared his passion for quality Scottish produce and displayed the home cooking skills which made him so successful around the world.
Now an international bestselling author, Coinneach has created two bespoke Loch Duart Salmon recipes for his new book, The Hebridean Baker: At Home.
Presenters Alison Hammond and Craig Doyle watched as he explained how he would be, « Using the finest Scottish ingredients for a great treat. » Coinneach also said that Loch Duart Salmon Wellington, »…would make a perfect Christmas day alternative. » and was « …a bit of a showstopper for the table. »
Both This Morning hosts tucked into The Hebridean Baker’s prepared Loch Duart Salmon Wellington, with Alison, who had explained that, « …I’m not really a fish person. » saying, « …that is lovely. »
Coinneach has visited some of Loch Duart’s salmon farms in Uist in the Hebrides where grew up. He found out about Loch Duart’s low impact, small scale farming methods, and in particular how the salmon are fed a special diet, high in marine content and rich in Omega-3, that makes the fish taste amazing.
Fans of Scottish home cooking can now make The Hebridean Baker’s Loch Duart Salmon Wellington by watching him prepare it on This Morning recipe page – you will need to use an English postcode when prompted to access the video content.
You can also make this delicious dish by following the recipe details below.
LOCH DUART SALMON WELLINGTON
SERVES 6
INGREDIENTS
- 75g (2 ½oz) watercress, chopped
- 200g (7oz) cream cheese
- 2 tablespoons fresh dill, chopped
- ½ a lemon, zested and juiced
- 2 x 320g (11 ¼oz) packs of ready-rolled puff pastry
- 2 x 500g (1lb 2oz) skinless, boneless Loch Duart Salmon fillets
- 2 eggs, yolks only, beaten
- Flour, for dusting
- Sea salt and freshly ground black pepper, to season
METHOD
To make the filling, put the watercress, cream cheese, dill, lemon zest and juice into a bowl. Season with sea salt and freshly ground pepper, mix well, then set aside.Line a baking tray with parchment. Lay a sheet of the puff pastry on the tray so it’s 2½ cm (1″) larger in diameter than the salmon fillet. Place the first of the salmon fillets on the pastry and spread it with a thick layer of the cream cheese mix, then lay the second fillet on top. Brush the edge of the pastry with a little of the beaten yolk, then drape the second sheet of pastry over the salmon and tuck it in at the sides. Trim the edges and press with a fork to seal.
With the leftover pastry, make a fishtail shape and place at one end of the Wellington. Brush with more beaten yolk, then chill in the fridge for 30 minutes.
Using a spoon, create a scale-like effect along the top of the pastry and, with a sharp knife, score lines along the tail. Chill for at least another 30 minutes.
Preheat the oven to 200°C fan (425°F), bake for 20 minutes, lower the heat to 160°C fan (350°F) and bake covered with foil for another 20 minutes more. Rest for 10 minutes before slicing up at the dinner table.
You can order Hebridean Baker’s new cookbook Hebridean Baker: At Home, featuring Loch Duart Salmon in two recipes, here www.linktr.ee/HebrideanBaker
Customers who visit lochduart.com/how-to-buy/ and use the code ‘Baker’ get 10% off Loch Duart Salmon delivery.