- $2.62/ 100g
SAVE $1.00
Product availability and price subject to change based on offers available at pick-up or delivery time.
We’re bringing back a beloved classic, with a few fresh updates. Say hello, to a wellington that is sure to wow. It starts with responsibly farmed ASC salmon. Filled with a creamy cheddar cheese sauce and spinach. Then comes the mic drop—a lattice-topped puff pastry that’s a total showstopper. But it’s not just any puff pastry. It’s our puffiest yet, made with all butter. All this indulgence and it’s so easy to prepare. Slide both the frozen wellington and the parchment paper out (yes, we’ve included it!) of the box and onto a tray. If you’re feeling fancy, brush a little egg wash on top of the pastry. Then prepare to delight with indulgent salmon wellington that’s fit to feed four.
Product Number: 21552109_EA
Nutrition Facts
- Serving Size Per 181 g
*5% or less is a little, 15% or more is a lot
The values stated are approximate and may not be fully representational of this products vitamins, nutrients and ingredients.
Ingredients
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Reviewed by 5 customers
Quite nice as a dinner entree or for a cold hearty lunch
I've bought and served this a number of times. The entree is packaged in a well sealed box and on a piece of parchment. Handy for simply removing the frozen Salmon Wellington and placing the entree and parchment paper on to your backing sheet/pan. Most of the time, this entree is intact, but a couple of times it arrived slightly broken. All it took to fix it was placing the broken pastry back into place (use a bit of water or milk to help glue the pastry, if needed). For us, it turned out fine. Also, a couple of times a bit of the filling leaked, but the parchment keeps it from being a big mess and the overall result was still very good. I generally keep the Salmon Wellington in the deep freezer, rather than the fridge freezer, which makes a difference for baking time. I avoid baking it from a deep frozen temperature by just putting it in the fridge overnight to give it a chance to be equivilant to the fridge freezer temp. Or, when I know I'll be baking it within the next week or so, I've just placed in the fridge freezer so it's ready for the oven. The first time I baked this Salmon Wellington, it was too browned. After removing the overly browned bits of pastry it was still a tasty entree. Luckily, we weren't serving guests that evening! After that, for the most part, I followed the instructions on the package; baking it at 400 degrees for 60 to 63 minutes on the lower oven rack. But, I loosely placed a small piece of foil, lengthwise, across only the top of the pastry for about 15 minutes, halfway through the baking cycle. This allowed the Wellington to continue baking, while preventing it from becoming overly browned. I do suggest if anyone tries using foil to prevent browning, keep an eye on it the first time you do so, as each oven is different. Also, you may need to secure the foil with a few wooden toothpicks or small skewers if you have an oven with an enthusiatic convention fan. Using the foil trick is a little more trouble, but this Salmon Wellington really is worth the trouble. Leftovers are great cold, too. We enjoy it cold for lunch/brunch. I hope this was helpful.
Sub par ingredients
I might have bought this until reading the ingredients.. Farmed Atlantic Salmon which is a hard No for me. Living in BC there is lots of WILD CAUGHT SALMON available!
Bake temp and time is off
This a big disappointment.The pastry was cracked/ broken in spots. I followed the directions. 400 for 60 to 63 minutesThe pastry was super dark on the edges, the salmon wasn't even 70 F.
Absolutely delicious.
The salmon is delicious and enclosed in a puff pastry.....Absolute perfection !!!
Awesomr
This salmon is an incredible treat. It's amazing and worth every cent. Don't go out for a special meal because thus is it.