Big Glory Bay King Salmon Wellington

Wellington salmon is made with New Zealand's Big Glory Bay King salmon, wrapped in a puff pastry. After baking, it is crispy on the outside and soft on the inside, with a rich salmon flavor. This portion is enough for 1-2 people.

Specifications: 280g per piece

Cooking Method: 1. Thawing: Thaw Wellington in the refrigerator's insulated compartment at 0-4°C one day in advance. 2. Preheat oven to 200°C for about 10 minutes. 3. Let Wellington thaw at room temperature for about 10 minutes, then evenly brush the egg yolk mixture onto the puff pastry. 4. Place on parchment paper and bake in the oven for 22 minutes / air fry for 20 minutes. 5. After baking, let it cool to room temperature for 10 minutes before slicing and serving.

* This product contains no preservatives. Please cook within 3 days of thawing.