Description
A simple yet impressive dish featuring salmon wrapped in flaky pastry with a spinach-cream cheese filling, perfect for special occasions or weeknight dinners.
Ingredients
- 1.5 pounds skinless, center-cut salmon fillet (single piece, pin bones removed)
- 1 sheet puff pastry, thawed
- 4 cups fresh spinach, chopped
- 4 ounces cream cheese, softened
- 2 cloves garlic, minced
- 1 small shallot, finely diced
- 1 tablespoon olive oil
- 1 egg, beaten (for egg wash)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Heat the olive oil in a skillet over medium heat. Add minced garlic and diced shallot and sauté for about 2 minutes until fragrant and translucent.
- Add the chopped spinach to the skillet and cook just until wilted, about 2–3 minutes. Remove from heat and let cool slightly.
- Transfer the spinach mixture to a bowl. Stir in the softened cream cheese, salt, and pepper until smooth and combined. Let cool to room temperature.
- Dust a work surface with flour and roll out the thawed puff pastry to smooth any creases. Place the cooled spinach-cream cheese mixture in the center of the pastry.
- Position the salmon fillet on top of the spinach mixture. Fold the pastry over the salmon, sealing the edges. Trim excess pastry if needed.
- Flip the parcel seam-side down onto the prepared baking sheet. Brush with the beaten egg and lightly score the top with a knife.
- Optional: chill the wrapped Wellington in the fridge for 15 minutes.
- Bake for 25–30 minutes, until the pastry is golden brown and flaky. Allow the Wellington to rest for 5 minutes before slicing and serving.
Notes
For a variation, stir 1 tablespoon Dijon mustard and 1 teaspoon lemon zest into the cream cheese for a bright kick. Individual Wellingtons can be made by cutting the pastry into squares.