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Salmon Wellington 205g


Salmon Wellington
Portion size: 1 x 205g 

A Salmon Portion with a Creamy Buttery Sauce Wrapped in Puff Pastry and finished with Fresh Dill.

A puff pastry parcel with prime Salmon Fillet, in a creamy buttery sauce with Fresh Dill. A real winner!

SKU: 37764

Product Info


Salmon Wellington
205g Portion

Salmon wellington : Pastry (39%) (WHEAT Flour [ WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Margarine [Non-hydrogenated Palm Fruit Oil, Rapeseed Oil], Water, Salt), Salmon (FISH) (36%) Béchamel Sauce Mix (Modified Maize Starch, Skimmed MILK Powder, Whole MILK Powder, WHEAT Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin ], Sugar, Non-hydrogenated Rapeseed Oil, Maltodextrin, Dehydrated Onion, Salt, Yeast Extract, Flavouring, Garlic Powder, Herb Extract, Spice Extract), Unsalted Butter ( MILK ) (3%), MILK, Dill.

Cooking From Frozen:

Remove all packaging.

Place on a lightly greased baking tray and put into an oven pre-heated to 200°c (Gas mark 6) and cook for 30-35 minutes until pastry is crisp and fish cooked through. (In a non fan assisted oven, cooking time may take longer).

Cooking times may vary according to oven type, ensure food is piping hot before serving.

Storage From Frozen:

Store at -18°C or below and consume within 3 months of purchase. Do not refreeze this product once defrosted.

Allergy Advice:

For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS

Bone Caution:

Although every care has been taken to remove bones and shell, some may remain.


Nutritional Information:

Wellington smoked salmon nuts.jpg


What to serve with Salmon Wellington

You can serve the salmon wellington as an appetizer, in which case it’s ok on its own. But if you decide to serve it as a main meal, a nice salad on the side would be perfect. You can go for something as easy as a simple green salad, or a nice cucumber tomato avocado feta salad.

As for side dishes, we recommend going for some sautéed green beans with garlic, maple roasted brussel sprouts with bacon and sweet potatoes.


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