Salmon Wellington
MAINS · 80 MIN · MEDIUM

Salmon Wellington

Calories
267
Protein
20g
Carbs
4g
Fat
21g

Ingredients

6
  • 2 pieces Puff pastry large
  • 565 g Salmon fillet skin off, pin bones removed
  • ½ tsp Salt more as needed
  • ½ tsp Pepper
  • 2 tsp Dijon mustard
  • 1 tbsp Olive oil
  • 1 Shallot finely diced
  • 2 cloves Garlic roughly chopped
  • 225 g Baby spinach chopped
  • 60 ml Dill chopped
  • 160 ml Cream cheese cut or spooned into pieces
  • 1 tbsp Lemon zest
  • 1 piece Egg yolk
  • 1 piece Egg
  • 1 tbsp Milk or half and half
Original recipeSylvia Fountaine | Feasting at Home

Method

21 steps · 80 min
  1. Step 1

    Place puff pastry in the fridge overnight, then let sit at room temperature for 10 minutes.

  2. Step 2

    Heat olive oil in a skillet over medium heat.

  3. Step 3

    Add shallot and garlic and sauté until fragrant, about 4 minutes.

  4. Step 4

    Add spinach and cook until wilted, then drain excess liquid.

  5. Step 5

    Stir in dill and cream cheese until fully incorporated.

  6. Step 6

    Season with salt, pepper, and lemon zest.

  7. Step 7

    Let mixture sit for 10 minutes.

  8. Step 8

    Mix in egg yolk.

  9. Step 9

    Whisk egg with milk to make an egg wash.

  10. Step 10

    Unfold and roll puff pastry on floured parchment paper.

  11. Step 11

    Season salmon with salt and pepper on both sides.

  12. Step 12

    Place salmon on puff pastry, leaving an inch of space around it.

  13. Step 13

    Brush salmon with Dijon mustard.

  14. Step 14

    Spread filling over salmon.

  15. Step 15

    Brush egg wash on exposed puff pastry.

  16. Step 16

    Fold pastry over salmon and seal edges.

  17. Step 17

    Trim pastry to 1/2 inch and crimp edges.

  18. Step 18

    Brush top of pastry with egg wash.

  19. Step 19

    Refrigerate assembled Wellington for 30 minutes.

  20. Step 20

    Bake at 375°F (convection) for 30 minutes, turning halfway through.

  21. Step 21

    Rest for 5 minutes, then slice and serve.

Start cooking