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, a filling of spinach, cream cheese and caramelized onions and a handful of samphire make this dish perfect for every party or celebration. Easy, delicious, a big hit with the whole family.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: British

Servings: people

Calories: 705kcal

Author: Daniela Apostol

Ingredients

4 slim salmon fillets
1 ready-rolled puff pastry sheet
1 onion
3 cubs frozen spinach
3 tablespoon cream cheese
1 teaspoon lemon juice
1 teaspoon fresh dill
salt and pepper to taste
1 egg
30 g butter ( 2 tbsp)
1 cup samphire ( optional)

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 with a pinch of salt until golden.
Add the frozen spinach to a small pan of boiled water, and leave it to simmer for a few minutes to thaw.
Drain the water, and squeeze as much liquid as possible from the spinach.
Leave to cool, then add the chopped dill, cream cheese, lemon juice and cooked onion, and mix well.
Beat the egg lightly, then arrange the salmon fillets on one side of the puff pastry sheet and season with salt and pepper.
Top the salmon fillets with the spinach sauce then scatter the samphire over.
Wrap the puff pastry around the salmon fillets, brush with the beaten egg on top, and use a fork or knife to pick the pastry in a few places.
Bake for 20 minutes or until golden.
Serve hot or cold.

Video

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