(Singapore) – At 9pm, Carrefour grocery at Plaza Singapura sells the salmon head and its other bony parts at only 10SGD per pack. As I’m a big fan of salmon and with its high DHA content which is good for my baby, who is already at her 9th month in my tummy, we make it a point to buy this salmon pack at least every other week. Vergel would usually cook Salmon Sinigang or Salmon Teriyaki (which I will also post soon), but this time, he cooked something that’s new to my taste – Salmon Wellington.

We got the recipes and procedure from the internet. And of course, Vergel made some alterations to give the dish his own personal touch.


  • 6 tablespoons butter
  • 3 red onions, finely sliced
  • 2 tablespoons parsley
  • 1/2 cup white wine
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 puff pastry sheets, thawed
  • flour
  • 1 egg with 1 tablespoon water, for egg wash
  • 1 (3-pou

    nd) salmon, skin removed, shredded


Preheat the oven to 350 degrees F. Heat the butter in a large skillet over medium heat. Add the shredded salmon and cook for 5 minutes then remove from the skillet. Add the onions and parsley to the skillet and sauté until the onions are tender. Add the wine, increase the heat to high and let it boil. Add salt and pepper. Add back the shredded salmon then set aside. Let the mixture cool.

On a smooth surface (dining table or kitchen counter), put some flour to make sure the pastry sheet won’t stick on the surface. Roll the pastry sheet until it’s big enough to fold around the salmon. Spoon the cooled onion and salmon mixture onto the center of the pastry. Brush the edges with the egg mixture and put the other sheet over the mixture. Press the edges well to seal the pastry.

Place the pastry seam-side down onto a baking sheet and brush the surface with egg wash. Bake for 30 minutes or until the pastry is golden brown. Slice and serve.

Servings: 10