I have been planning on making this but never got the chance to do it. Thanks to Simone, the procrastination is over=;) We love love it!
I didn't have time to make the shortcrust pastry so i used the store bought puff pastry. I wanted some acidity on the filling, i decided to use piri-piri sauce in lieu of the orignal filling.
The only issue I wanted to address the next time i make this are the sides, they were half baked because they were thicker than the middle part. Maybe i should have baked it a bit longer?, but then i was worried that the salmon will be overcooked. I will definitely try Audax suggestion to cover the middle part with foil and bake the sides a bit longer.
I wanted to make the beef wellington before the reveal date but due to time constraint i just couldn't do it. I am planning on making them New Year.
Parsley (few bunches)
3 garlic cloves
½ C olive oil (add more if needed)
Puree the ingredients until smooth. Add oil in a slow and steady stream until you get the right sauce consistency.
**I added 1 whole homemade preserved Meyer lemons.
**Store in an airtight container and refrigerate for up to 2 weeks.
PRESERVED MEYER LEMONS RECIPE HERE
Parsley, Cilantro, Sundried Tomatoes, Preserved Meyer Lemons
Pureed Piri-Piri Sauce