Salmon Wellington

• 300 grams Salmon fillet
• 1/2 Cucumber
• 1 tbsp Mustard paste
• 1 tsp Honey
• 1/2 tsp Wine vinegar
• 1 tbsp Dill
• 300 grams Frozen pie crust
• 1 Egg yolk
• 1 tbsp Milk

1. Cut the cucumber in half lengthwise and scrape out the seeds.
2. Slice it into thin strips.
3. Cut the salmon into two pieces by slicing it sideways.
4. Combine the egg yolk and milk.
5. Combine the mustard, honey, vinegar, and dill in a bowl.
6. Mix the sauce from Step 4 with the cucumber slices.
7. Top one piece of salmon with the cucumbers from Step 5 and place the other piece of salmon on top to make a sandwich.
8. Cut the pie crust to match the size of the salmon and wrap it around.
9. Cut off the excess crust and coat the surface with the egg yolk.
10. Bake in a 180C oven for about 20 minutes.

salmon fillet, cucumber, paste, honey, vinegar, dill, frozen pie crust, egg yolk, milk

Taken from cookpad.com/us/recipes/157360-salmon-wellington (may not work)