Salmon Wellington

3.86 from 14 votes

Salmon Wellington or Salmon en Croute, a gourmet dish with a festive touch. Flaky golden puff pastry, salmon fillet cooked to perfection and a filling of spinach and cream cheese make this dish perfect for every party or celebration.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: British

Servings: people

Calories: 551kcal

Author: Daniela Apostol

Ingredients

2 salmon fillets
1 ready-rolled puff pastry sheet
1 onion
2 cups fresh spinach
3 tablespoon cream cheese
1 teaspoon lemon juice
1 teaspoon fresh dill
salt and pepper to taste
1 egg
1 tablespoon butter

Metric - US Customary

Instructions

Pre-heat the oven to 200 degrees Celsius (390 Fahrenheit).
Peel and chop the onion, melt the butter in a pan, then sautee the onion until soft.
Add the spinach, and stir well, until it wilts, season well with salt and pepper, and take off the heat.
Leave to cool, then add the chopped dill, cream cheese, and lemon juice and mix well.
Beat the egg lightly, then arrange the salmon fillets on the puff pastry sheet, brushing the egg around the edges.
Top the salmon with the spinach sauce, wrap the puff pastry around the salmon fillets, brush with more egg on top, then bake in the oven for about 15 minutes or until golden.
Serve hot or cold.

Notes

This recipe is fail-proof, there is hardly any room for mistakes, but there are a few tips perhaps to ensure you get the perfect salmon en croute every single time.

Make sure the sauce has cooled down before wrapping the salmon in the puff pastry, we want to avoid a soggy pastry.

2. it's crucial to brush a bit of egg wash around the edges of the puff pastry, so it can seal propery before baking, otherwise the sauce will leak during baking

Now, that's pretty much all you have to worry about. I have not tried to make it with phyllo pastry, although I suspect it's not a massive difference, just a pretty flaky texture.

Nutrition