Elegant Salmon Wellington (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 (6 ounce) salmon fillets, skin removed
02 -
1 sheet frozen puff pastry, thawed in the fridge
03 -
1 egg, beaten
→ For the Spinach Filling
04 -
2 tablespoons unsalted butter
05 -
1 yellow onion, diced
06 -
4 cups baby spinach leaves (about 4 ounces)
07 -
2 cloves garlic, minced
08 -
2/3 cup cream cheese, softened
09 -
1/4 cup dried breadcrumbs
10 -
1/4 cup parmesan
11 -
1/2 teaspoon salt
12 -
1/4 teaspoon ground black pepper
# Instructions:
01 -
Melt the butter, and saute the diced onion until soft and translucent. Add the spinach, and cook until just wilted. Add garlic and cook for 30 seconds. Season with black pepper.
02 -
Add cream cheese and let it melt. Add parmesan cheese and breadcrumbs. Mix everything together and remove from heat.
03 -
Season salmon fillets with salt and pepper. Roll out pastry sheet and cut into portions large enough to wrap around salmon with 2-inch borders.
04 -
Place each salmon fillet in the center of pastry. Top with spinach mixture. Brush pastry edges with beaten egg and fold to enclose salmon completely.
05 -
Place seam-side down on a parchment-lined baking sheet. Make crosshatch slits on top of each Wellington using a sharp knife.
06 -
Bake at 200°C (390°F) for 30 minutes or until the pastry is golden.
# Notes:
01 -
Can be made ahead and frozen for up to 3 months
02 -
Stores in fridge for up to 3 days
03 -
Best reheated in oven to maintain crispy pastry