Transform your dinner into a gourmet experience with this stunning Salmon Wellington, where delicate salmon meets creamy spinach and cheese, all wrapped in a golden, flaky puff pastry. This recipe combines elegant technique with simple ingredients for a truly impressive main course.
Ingredients (Serves 4)
For the Wellington
- 1 rectangular puff pastry sheet (about 230g)
- 600g fresh salmon fillet (skinless and boneless)
- 200g fresh spinach (or frozen)
- 100g cream cheese (ricotta, cream cheese, or boursin)
- 1 shallot
- 1 tablespoon olive oil
- 1 egg yolk (for glazing)
- Salt and pepper to taste
Preparation Time
- Prep Time: 40 minutes
- Cooking Time: 20 minutes
- Total Time: 60 minutes
Detailed Cooking Instructions
- Prepare the Spinach Filling
- Preheat oven to 200°C (400°F)
- Rinse and thoroughly drain spinach
- Finely chop shallot
- Sauté shallot in olive oil for 2 minutes
- Add spinach, season with salt and pepper
- Cook until wilted and liquid evaporates (3-5 minutes)
- Mix in cream cheese, adjust seasoning
- Assemble the Wellington
- Roll out puff pastry on parchment-lined baking sheet
- Spread half the spinach mixture in the center
- Place salmon fillet on spinach
- Season salmon lightly
- Cover with remaining spinach mixture
- Fold pastry edges, sealing carefully
- Flip to hide seam underneath
- Brush with beaten egg yolk
- Baking
- Bake for 20 minutes
- Pastry should be golden
- Salmon should be just cooked
Nutritional Information (Per Serving)
- Calories: Approximately 480 kcal
- Protein: 35g
- Fat: 32g
- Carbohydrates: 15g
- Fiber: 2g
Cooking Tips and Tricks
- Drain spinach thoroughly to prevent soggy pastry
- Check salmon doneness by piercing with a knife
- Salmon should be pink and tender
- Serve with green salad, rice, or grilled vegetables
Variations and Substitutions
- Protein Alternatives:
- Use trout or cod instead of salmon
- Try vegetarian version with mushroom filling
- Cheese Options:
- Experiment with different soft cheeses
- Try goat cheese or feta
- Dietary Modifications:
- Gluten-free: Use gluten-free puff pastry
- Low-carb: Wrap in zucchini instead of pastry
Frequently Asked Questions
Can I prepare this in advance?
Assemble up to 24 hours ahead, refrigerate before baking.
How do I know when salmon is cooked?
It should be opaque and flake easily, but remain moist.
What side dishes pair well?
Green salad, roasted vegetables, or light grains.
Can I freeze this dish?
Best served fresh, but can be frozen before baking.
How to prevent soggy bottom?
Drain spinach well and don’t overload with filling.
Storage and Reheating Tips
- Refrigerate within 2 hours of cooking
- Store in airtight container
- Consume within 2 days
- Reheat in oven at 150°C for 5-7 minutes
- Avoid microwave to maintain pastry crispness
Bon appétit and enjoy your elegant Salmon Wellington!