I love Beef Wellington, but it’s a tricky thing to make so I usually leave it to the experts. This Salmon Wellington looks a lot easier and although the recipe uses tinned Red Salmon I don’t see why a nice piece of fresh salmon couldn’t be substituted.
This is a very hearty beef casserole great for these winter nights. I like the fact that everything is thrown in one dish and you can put it in the oven and forget it for a couple of hours. The recipe converts to 250g of blade steak, but you could put more in if you want to bulk it up a bit.