Salmon Wellington

Salmon Wellington

Salmon Wellington is an impressive meal that bundles salmon, spinach, and herb-infused cream cheese in buttery puff pastry. Baked to golden perfection, this Wellington variation is sure to impress your guests, no matter the occasion

Ingredients:

28 ounces salmon skinless and boneless

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon dill dried

Filling

1 small yellow onion chopped

3 cloves garlic minced

2 cups frozen spinach

2 teaspoons salt

1 bunch dill finely chopped

1 cup cream cheese softened

1 zest lemon

1 teaspoon lemon juice

13 ounces puff pastry

1 egg yolk whisked

Instructions:

Preheat the oven 200C/400F.

Season the salmon fillet with salt, pepper, and dried dill. Set aside.

In a pan, sauté the chopped onion and minced garlic until softened. Add in the frozen spinach and cook until heated through. Season with salt and remove from heat.

In a mixing bowl, combine cooled spinach mixture, fresh dill, cream cheese, lemon zest, and lemon juice. Mix well until all ingredients are evenly distributed.

On a lightly floured surface, roll out the puff pastry sheet to a thickness of about 1/4 inch. Cut the pastry into a rectangle large enough to enclose the salmon fillet completely.

Spread the spinach and cream cheese mixture onto the center of the pastry, leaving about 1 inch (2.5 cm) of pastry on all sides. Place the seasoned salmon fillet on top of the spinach and cheese mixture.

Carefully fold the pastry over the salmon, sealing the edges with the beaten egg yolk. Use a fork to press down on the edges to ensure a tight seal. Brush the top of the pastry with the beaten egg yolk.

Place the salmon wellington on a baking sheet lined with parchment paper.

Bake for 25-30 minutes or until the pastry is golden brown and the salmon is cooked through.

Remove from the oven and allow to rest for a few minutes before slicing and serving.

Notes

TO STORE: Slice the leftovers and let them cool completely to room temperature. Keep the slices in an airtight container in the refrigerator for 2 to 3 days.

TO FREEZE: Transfer the slices to an airtight container or freezer-safe bag and freeze for 2 to 3 months. Thaw them in the fridge overnight before reheating.

TO REHEAT: Place the slices in a baking dish and reheat them in a 350°F/175°C oven for 15 to 20 minutes or until the internal t

emperature reaches 165°F/74°C.