Classic Salmon Wellington (Print Version)
# Ingredients:
→ Core Ingredients
01 -
4 pieces of salmon, each 6 ounces, no skin
02 -
1 frozen puff pastry sheet, thawed in the refrigerator
03 -
1 egg, whisked
→ Spinach Mixture
04 -
2 tablespoons of butter, unsalted
05 -
1 yellow onion, chopped finely
06 -
4 cups of fresh baby spinach (around 4 oz)
07 -
2 minced garlic cloves
08 -
2/3 cup softened cream cheese
09 -
1/4 cup breadcrumbs (dried)
10 -
1/4 cup grated parmesan
11 -
1/2 teaspoon of salt
12 -
1/4 teaspoon ground pepper
# Instructions:
01 -
On low heat, melt butter and cook diced onion until soft and clear. Toss in spinach and cook until just softened. Stir in garlic and cook another half minute. Sprinkle black pepper to season.
02 -
Mix cream cheese in until melted. Stir in grated parmesan and dried breadcrumbs. Blend it all together and turn off the heat.
03 -
Sprinkle salt and pepper on fillets of salmon. Roll out pastry sheet and cut to size—each piece should wrap the fish with a 2-inch edge to spare.
04 -
Lay salmon fillets on the middle of each pastry piece. Layer with spinach mix on top. Use beaten egg to brush edges, then fold pastry to completely seal the salmon in.
05 -
Lay each Wellington seam-side down on a tray with parchment. Use a knife to gently score a crisscross pattern on top.
06 -
Put in the oven at 200°C (390°F) for 30 minutes or until the top is golden.
# Notes:
01 -
You can freeze it ahead for up to three months
02 -
Keeps fresh in the fridge for three days max
03 -
Reheat in the oven so the pastry stays crispy