Classic Salmon Wellington (Print-Friendly Version)
Golden pastry encases soft salmon and spinach filling. A stunning yet simple showstopper for any meal.
# Ingredients:
→ Key Ingredients
01 -
4 salmon fillets (6 oz each), skin off
02 -
1 thawed puff pastry sheet, straight from fridge
03 -
1 beaten egg
→ Spinach Mixture
04 -
2 tbsp butter (unsalted)
05 -
1 diced yellow onion
06 -
4 oz (about 4 cups) of baby spinach leaves
07 -
2 minced garlic cloves
08 -
2/3 cup softened cream cheese
09 -
1/4 cup breadcrumbs (dry)
10 -
1/4 cup grated parmesan
11 -
1/2 tsp salt
12 -
1/4 tsp black pepper
# Steps:
01 -
Warm butter, then soften the onion until it's clear. Toss spinach in and let it wilt. Add garlic, stir briefly, and sprinkle with pepper.
02 -
Stir in cream cheese and let it smooth out. Add the breadcrumbs and parmesan, mix together, then take off the heat.
03 -
Sprinkle salt and pepper over the fish. Spread out puff pastry and divide it into sections, each big enough to wrap a fillet with a bit extra on all sides.
04 -
Set each fillet on the pastry, spoon the spinach mixture on top, brush the pastry's edges with egg, and fold everything up to seal the salmon inside.
05 -
Flip Wellingtons seam-side down, move them onto a baking tray lined with parchment, and make small cross slits on top using a knife.
06 -
Pop it into an oven heated to 200°C (390°F) for 30 minutes, or until the pastry is perfectly browned.
# Notes:
01 -
You can freeze these and store them for 3 months
02 -
Keeps fine in the fridge for 3 days
03 -
For best texture, reheat in the oven