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Salmon Wellington (Puff Pastry Salmon En Croute) Recipe

Salmon Wellington (Puff Pastry Salmon En Croute) Recipe
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5 from 20 reviews

Salmon Wellington is a sophisticated and delicious dish featuring tender salmon fillets wrapped in flaky puff pastry with a flavorful spinach, basil, and feta filling. This elegant recipe combines fresh herbs and creamy feta with the richness of salmon, all encased in a golden, buttery crust perfect for special occasions or a gourmet weeknight meal.

Ingredients

Filling

  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 4 cups (120 g) fresh spinach
  • ½ cup (12 g) fresh basil leaves
  • 75 g crumbled feta cheese
  • Zest of ½ lemon
  • Black pepper, to taste

Main

  • ½ pound puff pastry
  • 2 salmon fillets, skinless, approximately 1-inch thick
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat the Oven: Set your oven to 400°F (200°C) to ensure it’s hot and ready when the salmon parcels are prepared.
  2. Sauté Garlic and Spinach: Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about a minute until fragrant. Then add the fresh spinach and cook for 2-3 minutes until wilted. Lastly, stir in the fresh basil and remove the skillet from heat.
  3. Mix Filling: To the spinach and basil mixture, add the crumbled feta and lemon zest. Season generously with black pepper to taste and combine everything thoroughly.
  4. Prepare Puff Pastry: On a lightly floured surface, roll out the puff pastry into a rectangle large enough to wrap each salmon fillet completely.
  5. Assemble Parcels: Spoon the spinach and feta stuffing onto the pastry in a rectangle shape matching the salmon fillet dimensions. Place one salmon fillet on top of the stuffing.
  6. Fold and Seal: Carefully fold the pastry over the salmon and filling, sealing edges tightly to form a neat parcel. Repeat this process for the second fillet with the remaining pastry and stuffing.
  7. Prepare for Baking: Place the salmon parcels seam-side down on a parchment-lined baking sheet. Cut a few small slits on top of each parcel to allow steam to escape during baking.
  8. Apply Egg Wash: Brush the tops of the pastries with the beaten egg to achieve a beautiful golden, shiny finish once baked.
  9. Bake the Salmon Wellington: Bake in the preheated oven for 20-25 minutes or until the puff pastry is golden brown and the salmon is cooked through, reaching an internal temperature of 145°F (63°C).
  10. Rest and Serve: Remove from the oven and allow the parcels to rest for a couple of minutes before serving to let the juices settle.

Notes

  • Spinach: Fresh spinach is preferred; if using frozen spinach, ensure it is fully thawed and all excess water is squeezed out to avoid soggy pastry.
  • Feta Substitutes: For a milder flavor, swap feta with ricotta, cottage cheese, or cream cheese. Adjust seasoning since these cheeses are less salty.
  • Salmon Tips: Choose fresh, skinless salmon fillets about 1 inch thick for best texture and cooking time. Rainbow trout can be used as a similar alternative.
  • Make Ahead: Assemble the parcels without egg wash, wrap tightly, and refrigerate up to 24 hours. Bring to room temperature before baking and brush with egg wash.
  • Freezing: Assemble without egg wash, wrap tightly, and freeze up to 3 months. Thaw overnight or bake from frozen—always apply egg wash before baking and adjust cooking time.

Nutrition

Find it online: https://flavorspath.com/salmon-wellington-puff-pastry-salmon-en-croute-recipe/