Christmas this year is closer and further away than ever. On the one hand, we ask ourselves how we will be able to live it, whether it will be different or, on the whole, intimately similar to the last ones we have been through. On the other hand, it is really in this uncertainty that we find its importance, that we live that romantic desire to share a magical moment with the people we love, but also of give us some time, objects, quality food.

And it is in this climate that the first arrive must have for Christmas. As the Holly collection designed by Le Creuset that enchants with motifs that recall Christmas and colors that fill the kitchen and the dining table with discretion. The classic red and pure white highlight the holly that decorates the pot, casserole, cocotte, bowl, cups and container.

And if you are already wondering about the Christmas menu, at Le creuset a very tasty idea: the Russian recipe for salmon Wellington, also perfect for the evening of Christmas Eve!

Wellington salmon

Ingredients for 6 people:
2 salmon fillets, 500 g each, skinless, 50 g crab meat, 30 g fresh cream, 30 g watercress, 5 g fresh dill, 30 g cream cheese, sea salt, chopped black pepper, ½ lemon juice and zest, 6 sheets of phyllo dough, 1 lightly beaten egg

For the spinach cream: 30 g of butter, 1 small onion, diced, 1 teaspoon of garlic, pressed, 400 ml of milk, 30 g of flour, 1 teaspoon of ground nutmeg, 400 g of spinach

Recipe

1. First prepare the salmon. Cut both fillets to the same size and place them one on top of the other. For the filling, put the crab meat, fresh cream, watercress, dill, cream cheese, grated zest and lemon juice in a blender and season thoroughly. Stir until you get a homogeneous and creamy mixture. Pour the mixture onto one of the fillets
of salmon and lay on top of each other.
2. Spread a layer of phyllo dough on a work surface so that the long side faces forward. Brush with egg and overlay another layer of phyllo dough. Brush again with the egg and place a third layer of pasta on top, so that half is on the previous two layers and half on the work surface. Do the same with the fourth layer on the other side.
3. Place the “salmon sandwich” on the pastry square and wrap. Be careful that the filling does not come out. Fold the ends up and twist the excess dough. Brush the salmon packet with egg up to the bottom, put it in the oven and cook for 25-30 minutes until golden brown.
4. Meanwhile, make the spinach cream. Melt the butter in a pan and add the onions. Brown over medium heat until soft. Then add the garlic. Dust with flour until you get a thick paste. Cook for one minute. Gradually add the milk and mix by adding the nutmeg until you get a creamy sauce. Add the spinach, reduce the heat and mix thoroughly until a smooth consistency is obtained.
5. Remove the pan from the oven and let it rest for five minutes. Spread the spinach cream around the phyllo pastry with salmon and serve in the pan. A potato side dish of your choice goes perfectly.

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