Salmon Wellington with a plum-and-celeriac remoulade

• 1 Woolworths frozen salmon Wellington*
For the plum-and-celeriac remoulade, mix:
• 2 celeriac, sliced into matchsticks
• 2 plums, sliced
• 2 T Dijonnaise mustard
• 1 stick fennel , thinly sliced
• 1 t dill, roughly chopped
• ½ cup crème fraîche
• Lemon juice, a squeeze
• Sea salt and freshly ground black pepper, to taste

1. Bake the salmon Wellington according to package instructions. Serve with the plum-and-celeriac remoulade.

* Available at selected stores for a limited period only, or buy online here.

Cook's note: While you wait for the readymade frozen salmon Wellington to turn beautifully crispy in the oven, make the remoulade in this recipe for a fruity-tangy alternative to tartare sauce. Irresistible!

Discover more savoury bakes here.