Salmon Wellington with a plum-and-celeriac remoulade

Salmon Wellington with a plum-and-celeriac remoulade

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Pescatarian
  • 20 minutes, plus 5 hours' setting time
  • 10 minutes
  • Woolworths Signature Series Kleine Zalze Chenin Blanc 2016


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes