Hackett-Duffy Family Recipes | Holidays | Liza's recipes | Pescatarian | Salmon | Savoury | Seafood
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Salmon Wellington

Salmon Wellington

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This Salmon Wellington is a delightful dish that combines the rich flavors of salmon with the creaminess of cheese, the earthiness of spinach, and the freshness of dill, all wrapped in a flaky puff pastry crust. This makes an excellent Pescatarian dish for holidays.

  • Total Time: 1 hour 10 minutes

Ingredients

Units Scale
  • 4 6 oz of Salmon, fillets
  • salt and pepper, to taste
  • 2 tablespoons of olive oil
  • 1 tablespoon of mustard, Dijon
  • 1 cup of spinach, fresh, chopped
  • 1 cup of cream cheese, or ricotta
  • 2 tablespoons of dill weed, fresh, chopped
  • 2 sheets of puff pastry, pre-made or store bought
  • flour, for dusting
  • eggs, beaten – for egg wash

Instructions

  1. Preheat
    Preheat your oven to 400°F (200°C).
  2. Season
    Season the salmon fillets with salt and pepper.
  3. Sear
    In a skillet, heat the olive oil over medium-high heat. Sear the salmon fillets for 2-3 minutes on each side until they have a golden brown crust. Remove from heat and let them cool.
  4. Brush
    Brush the tops of the salmon fillets with Dijon mustard.
  5. Mix cheese filling
    In a mixing bowl, combine the chopped spinach, and cream cheese (or ricotta) Mix well.
  6. Roll
    Roll out the puff pastry dough on a floured surface.
  7. Add spinach and cheese mixture
    Place a portion of the spinach and cheese mixture in the center
  8. Add salmon fillets
    Put a seared salmon fillet on top of the spinach and cheese mixture. Top with fresh dill.
  9. Add the pastry sheet to the top
    Fold the pastry over the salmon, sealing the edges. You can use a little water to help seal the edges.
  10. Place on baking sheet
    Place the wrapped salmon fillets on a baking sheet lined with parchment paper.
  11. Slice
    With a sharp knife, make uniform slices (this allows steam to escape) with a decorative touch.
  12. Brush
    Brush the pastry with the beaten egg to give it a golden finish.
  13. Bake
    Bake in the preheated oven for 20-25 minutes or until the pastry is puffed up and golden brown.
  14. Serve
    Remove from the oven and let it rest for a few minutes before serving.

Notes

For an extra decorative flair, precut shapes with small cookie cutters in the top sheet of dough before placing it over the mixture. Place the cutout pieces slightly off to the side of the of the cutout holes.

  • Author: Queen of Tarts - Admin
  • Prep Time: 40
  • Cook Time: 30

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