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Salmon Wellington
Salmon Wellington
"Salmon Wellington is known by many as salmon en croûte or puff pastry salmon is one of these superb looking easy salmon fillet recipes that you can always choose to make and will not only please but wow any crowd. Salmon Wellington, known by many as salmon en croûte is a delicious, yet simple to make, a dish that is loved by all fish lovers but not only, it makes the perfect entertainment meal or a family feast! "
NotesIf you do not have cream cheese, use any runnier version like double cream or heavy cream but being runnier you have two alternatives :
1. Add it (in Step 3) the and cook when the onion is almost done to reduce down the runny cream.
2. Add 1/4 cup breadcrumbs in step 4 after wilting the spinach and added the cream too. Add the breadcrumbs too. Will help with soaking up the cream.
Serves4
Preparation Time10 min
Cooking Time40 min
Cooking MethodOven
Ingredients
- 500 g salmon fillet (18 oz) (skin off ideally)
- 8 tbsp fresh dill (4 oz) freshly chopped
- 1 pack filo pastry or homemade wholemeal pastry at room temperature
- 1/2 tsp salt kosher or pink Himalayan used for both spinach and salmon to season
- 1/4 tsp nutmeg freshly ground
- 400 g fresh spinach (14 oz)
- 3 cloves garlic
- 40 g parmesan cheese (1.5 oz) grated
- 1 med onion finely chopped
- 1 tbsp olive oil or ghee
- 1 tbsp sesame seeds I used mixed (black and white)
- 1 small egg beaten
- 2-3 tbsp cream cheese or heavy cream
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While making all the preps for this salmon Wellington dish, keep the salmon fillet in the fridge.
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Place the oven rack in the centre of your oven. Preheat the oven at 200°C or 400°F. Line a baking tray with parchment paper.
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Place a larger frying pan over medium heat, add the olive oil or ghee, garlic and onion. Cook until translucent.
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Add the spinach, salt, and pepper, nutmeg and cook until the spinach is wilted. Add cream cheese and cook until all juices have reduced, for approximately 4 min.
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Add the parmesan, dill and stir until well combined. Remove from heat and set aside.
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On a chopping board, unroll and smooth out the sheet of puff pastry and place the salmon (skin side up) in the middle of the pastry sheet. Season both sides of the salmon with salt and pepper.
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Spoon over the top of the salmon fillet the spinach mixture, spreading this equally over the salmon and smoothing it out so that it does not spill over the sides.
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Fold the edges of the pastry over the salmon and spinach. Start with folding the longer sides followed by the shorter ones. Trim any excess pastry from the ends (if any) then fold the ends over the top. Flip the pastry-wrapped salmon over and transfer in the prepared and parchment-lined baking tray.
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Brush over the beaten egg covering well all the sides of the pastry. Use a knife to score the top of the pastry whatever pattern you wish to make. Brush with the leftover egg a little more. Sprinkle the sesame seeds.
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Transfer the tray with the salmon into the oven and bake for 30 minutes at 200°C or 400°F or until the pastry becomes golden brown. I like it quite nice and brown but careful not to burn it.
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When ready, take out of the oven, take the salmon out with a serving spatula place on a chopping board and cut into portions. Serve immediately and enjoy! Heavenly!
