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Forage and Feast Salmon Wellingtons with Sautéed Greens

45 Minutes
4 Servings
11 Ingredients

Description

Hunting for a sensational seafood feast for your table this Easter? Enjoy a truly divine, restaurant-style seafood pastry experience. We’re definitely serving up our Forage and Feast Salmon Wellingtons, made in the air fryer. 
 
Made with sustainably sourced and specially selected Norwegian salmon, these pies are topped with a creamy béchamel and spinach sauce and hand wrapped in a rich and flaky puff pastry case. And we're suggesting you serve them with buttery pan-fried asparagus, mangetout, fresh peas and sugar snap peas with a squeeze of lime. 
 
Try this Forage and Feast Salmon Wellingtons with Sautéed Greens recipe now. All of these ingredients are available at Checkers nationwide, and also available for delivery by Sixty60.
 

Directions

1. Place the Salmon Wellingtons in the air fryer (we suggest using the Philips XL Air Fryer, as this fits the 4 pies in perfectly) and set timer for 30 minutes at 200 °C.

2. While the Wellingtons are cooking, heat a little olive oil and butter in a frying pan and sauté all the vegetables together with the garlic for a couple of minutes or until al dente.

3. Season with the juice of a lime and some salt and pepper.

4. Once the Wellingtons are ready, remove from air fryer and place onto a platter. 

5.Serve alongside the sautéed vegetables.

6. And enjoy your sensational seafood feast! 
 

Ingredients

  • 4 x Forage and Feast Salmon Wellingtons (2 boxes); slightly thawed
  • Forage and Feast Cold Extracted Extra Virgin Olive Oil; for frying
  • 2 tbsp. (30 ml) butter; for frying
  • 1 clove garlic; crushed
  • 1 x 170 g punnet asparagus; trimmed
  • 160 g mangetout
  • 100 g fresh peas
  • 80 g sugar snap peas
  • 1 lime
  • Salt and pepper; to taste