Description
Delight in these elegant Salmon Wellingtons featuring tender salmon fillets wrapped in flaky puff pastry with a flavorful spinach and herb cream cheese filling, baked to golden perfection. A sophisticated yet simple dish perfect for impressing at any dinner party or special occasion.
Ingredients
Scale
Salmon Wellingtons
- 4 skinless, boneless fresh salmon fillets (about 6 oz each)
- 2 sheets store-bought puff pastry, thawed
- 1 egg (for egg wash)
- 1 tablespoon Dijon mustard
- 2 cups fresh spinach leaves
- 3 oz cream cheese or ricotta
- 2 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon lemon zest
- Salt and pepper, to taste
Instructions
- Prepare the Filling: Heat olive oil in a pan over medium heat. Sauté finely chopped garlic and shallots until fragrant and soft. Add fresh spinach leaves and cook until wilted. Remove from heat and transfer to a bowl. Gently fold in cream cheese, chopped dill, parsley, chives, lemon zest, and season with salt and pepper. Set aside to cool.
- Season the Salmon: Pat the salmon fillets dry with paper towels. Brush each fillet evenly with Dijon mustard. Sprinkle with salt, pepper, and additional herbs if desired to enhance the flavor.
- Assemble the Wellingtons: On a lightly floured surface, roll out puff pastry sheets and cut into rectangles large enough to wrap each salmon fillet completely. Spoon the spinach and cream cheese filling into the center of each pastry piece. Place a salmon fillet on top of the filling. Fold the pastry edges over the salmon, sealing the seams with water or beaten egg.
- Brush with Egg Wash: Beat the egg to make an egg wash. Lightly brush the entire surface of each wrapped Wellington to ensure a golden, shiny crust after baking. Optionally, decorate with pastry cutouts.
- Bake until Golden: Transfer the wrapped Wellingtons onto a lined baking tray. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the pastry is puffed and golden brown and salmon is thoroughly cooked (internal temperature 125°F / 52°C for medium doneness).
Notes
- Make sure the puff pastry is fully thawed before rolling to prevent cracking.
- Do not overfill the pastries to avoid leaking during baking.
- Use a thermometer to check salmon’s internal temperature for perfect doneness.
- You can substitute cream cheese with ricotta for a lighter filling.
- Let the Wellingtons rest for a few minutes before serving to allow juices to redistribute.
