Salmon wellington
Salmon Wellington features a tender salmon fillet enveloped in flaky puff pastry, enriched with garlic, onions, spinach, and creamy cheeses. This dish is ideal for special occasions, bringing sophisticated flavours to your table.
Cook time 35 min
Prep time 10 min
Ingredients:
2 tbsp butter2 garlic cloves
3 onions
14 leafs spinach
2 tsp salt
2 tsp black pepper
7 tbsp bread crumbs
7 tbsp cream cheese
8 tbsp grated parmesan cheese
5 sprigs dill
1 shell puff pastry
1 salmon fillet
1 egg
Salmon Wellington is a sophisticated and delicious dish that features a tender salmon fillet encased in a golden, flaky puff pastry. This recipe combines the rich flavors of butter, garlic, onions, spinach, and creamy cheeses to perfectly complement the salmon. It's a fantastic choice for a special occasion or when you want to impress your guests.
Instructions:
- Preheat your oven to 200°C (392°F).
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and finely chopped onions. Sauté until the onions become translucent.
- Add the chopped spinach to the skillet and cook until wilted. Season with 1 tsp salt and 1 tsp black pepper.
- Transfer the spinach mixture to a large bowl and let it cool for a few minutes.
- Once the spinach mixture is cooled, add the bread crumbs, cream cheese, grated parmesan cheese, and chopped dill. Mix until all ingredients are well combined.
- On a floured surface, roll out the puff pastry to a rectangle large enough to fully enclose the salmon fillet with some overlap.
- Place the salmon fillet in the center of the rolled-out puff pastry. Season the salmon with the remaining 1 tsp salt and 1 tsp black pepper.
- Spread the prepared filling evenly over the top of the salmon fillet.
- Fold the puff pastry over the salmon and filling, overlapping the edges to seal. Trim any excess pastry if necessary.
- Brush the beaten egg over the pastry to ensure a golden brown finish.
- Place the salmon wellington on a baking sheet lined with parchment paper.
- Bake in the preheated oven for about 25-30 minutes, or until the puff pastry is golden brown and crispy.
- Remove the wellington from the oven and let it rest for a few minutes before slicing.
- Serve warm and enjoy your delicious Salmon Wellington!
Once baked to perfection, the Salmon Wellington offers a delightful combination of tender salmon, rich and savory stuffing, and a crispy, buttery crust. It's a meal that's sure to impress and satisfy, making it well worth the effort. Serve with a side of fresh green salad or roasted vegetables to complete this elegant dish.
Salmon wellington FAQ:
Bake the Salmon Wellington in a preheated oven at 200°C (392°F) for about 25-30 minutes, or until the puff pastry is golden brown and crispy.
If the puff pastry is not browning, ensure your oven is fully preheated. You can also brush the pastry with more beaten egg for a better sheen and color.
Yes, you can substitute salmon with other fish like trout or halibut, though cooking times may vary. Ensure the fish is thick enough to hold its texture during baking.
Store leftover Salmon Wellington in an airtight container in the refrigerator for up to 2 days. To reheat, place it in the oven to maintain the pastry's crispiness.
Cream cheese can be substituted with mascarpone or ricotta cheese for a different texture. Ensure the substitute has a similar consistency to maintain the filling's structure.
Cooking Tips:
- Ensure the salmon fillet is fully thawed and patted dry to prevent excess moisture from making the puff pastry soggy.
- Lightly flour your surface before rolling out the puff pastry to avoid sticking.
- Brushing the puff pastry with beaten egg helps achieve a beautiful golden brown color.
- Chill the assembled Wellington in the refrigerator for 15-20 minutes before baking to help maintain its shape.
- Use a sharp knife to make shallow slits on the top of the pastry to allow steam to escape and prevent sogginess.
Nutrition Facts
2 ServingsCalories 840kcal
Protein 60g
Carbohydrates 40g
Fiber 3.55g
Sugar 6g
Fat 45g
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