Salmon wellington
Indulge in a savory Salmon Wellington, elegantly wrapped in crisp puff pastry. This sumptuous dish features tender salmon, creamy cheese, and a flavorful medley of garlic, onions, and fresh spinach. Perfectly seasoned with dill, salt, and pepper, and finished with a golden egg wash, this recipe promises a gourmet experience at home. Ideal for festive occasions or a luxurious weeknight treat!
Cook time 35 min
Prep time 10 min
Ingredients:
2 tbsp butter2 garlic cloves
3 onions
14 leafs spinach
2 tsp salt
2 tsp black pepper
7 tbsp bread crumbs
7 tbsp cream cheese
8 tbsp grated parmesan cheese
5 sprigs dill
1 shell puff pastry
1 salmon fillet
1 egg
Salmon Wellington is a sophisticated and delicious dish that features a tender salmon fillet encased in a golden, flaky puff pastry. This recipe combines the rich flavors of butter, garlic, onions, spinach, and creamy cheeses to perfectly complement the salmon. It's a fantastic choice for a special occasion or when you want to impress your guests.
Instructions:
- Preheat your oven to 200°C (392°F).
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and finely chopped onions. Sauté until the onions become translucent.
- Add the chopped spinach to the skillet and cook until wilted. Season with 1 tsp salt and 1 tsp black pepper.
- Transfer the spinach mixture to a large bowl and let it cool for a few minutes.
- Once the spinach mixture is cooled, add the bread crumbs, cream cheese, grated parmesan cheese, and chopped dill. Mix until all ingredients are well combined.
- On a floured surface, roll out the puff pastry to a rectangle large enough to fully enclose the salmon fillet with some overlap.
- Place the salmon fillet in the center of the rolled-out puff pastry. Season the salmon with the remaining 1 tsp salt and 1 tsp black pepper.
- Spread the prepared filling evenly over the top of the salmon fillet.
- Fold the puff pastry over the salmon and filling, overlapping the edges to seal. Trim any excess pastry if necessary.
- Brush the beaten egg over the pastry to ensure a golden brown finish.
- Place the salmon wellington on a baking sheet lined with parchment paper.
- Bake in the preheated oven for about 25-30 minutes, or until the puff pastry is golden brown and crispy.
- Remove the wellington from the oven and let it rest for a few minutes before slicing.
- Serve warm and enjoy your delicious Salmon Wellington!
Tips:
- Ensure the salmon fillet is fully thawed and patted dry to prevent excess moisture from making the puff pastry soggy.
- Lightly flour your surface before rolling out the puff pastry to avoid sticking.
- Brushing the puff pastry with beaten egg helps achieve a beautiful golden brown color.
- Chill the assembled Wellington in the refrigerator for 15-20 minutes before baking to help maintain its shape.
- Use a sharp knife to make shallow slits on the top of the pastry to allow steam to escape and prevent sogginess.
Once baked to perfection, the Salmon Wellington offers a delightful combination of tender salmon, rich and savory stuffing, and a crispy, buttery crust. It's a meal that's sure to impress and satisfy, making it well worth the effort. Serve with a side of fresh green salad or roasted vegetables to complete this elegant dish.
Nutrition per serving
2 ServingsCalories 840kcal
Protein 60g
Carbohydrates 40g
Fiber 3.55g
Sugar 6g
Fat 45g
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