Salmon Wellington

< 40 minutes
4 persons
Difficult
Oven
Salmon Wellington

Salmon Wellington is an elegant and tasty variation of the classic Beef Wellington. Below you will find a step-by-step recipe. These Salmon Wellingtons are perfect for a special occasion or a festive dinner at home. Enjoy this delicious recipe!

Ingredients


  • 4 salmon steaks without skin, each about 150-200 grams
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 200 grams spinach, washed and drained
  • 100 grams cream cheese
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon lemon juice
  • 1 roll fresh puff pastry (about 320 grams), thawed if frozen
  • 1 egg, beaten (for glazing)

Preparation

Here's how you prepare this recipe!


  • 1. Heat the olive oil in a large frying pan over medium heat. Add the finely chopped shallot and garlic and cook until soft, about 3-4 minutes.
  • 2. Add the spinach and cook until wilted. Drain any excess liquid and let the spinach cool.
  • 3. In a bowl, mix the cream cheese, fresh dill, fresh parsley, and lemon juice. Add salt and pepper to taste.
  • 4. Remove the skin from the fillet.
  • 5. Pat the salmon steaks dry with paper towels and lightly season with salt and pepper.
  • 6. Divide the puff pastry into 4 equal parts. Place a bit of the spinach mixture on each part.
  • 7. Place a salmon steak on the spinach and cover the salmon steak with a generous layer of the cream cheese mixture.
  • 8. Fold the puff pastry around the salmon steak and press the edges firmly closed with your fingers or a fork. Make sure there are no gaps where the filling can leak out.
  • 9. Preheat the oven to 200°C (convection oven).
  • 10. Place the Salmon Wellingtons on a baking sheet lined with parchment paper. Brush the puff pastry with beaten egg for a nice shine.
  • 11. Bake the Salmon Wellingtons in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and crispy.
  • 12. Remove the Salmon Wellingtons from the oven and let them rest for a few minutes before serving. Carefully cut them open and serve with side dishes of your choice, such as steamed vegetables or mashed potatoes.

Tips:

  • Make sure to seal the puff pastry well to prevent the filling from leaking out during baking.
  • You can vary the herbs in the cream cheese filling to taste, such as basil, thyme, or tarragon.
  • Regularly check the salmon steaks during baking to ensure they do not become overcooked.