Prep time: 20 minutes
Cook time: 1 hour
Serves: 6 - 8 slices
This Salmon Wellington, aka salmon en croute, is filled with a zingy dille spinach filling, mixed through cream cheese, slathered on top of wild salmon fillets. And of course packaged in crunchy, flakey, buttery puff pastry.
This is a great recipe to make a day ahead, just make the whole package, store it in the freezer and bake once you’re ready to serve!
Recipe inspired by @feastingathome
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Looking for a great recipe to make ahead of time and with a wow factor? Then this recipe is for you!
The filling
Egg wash
The filling
Heat the olive oil in a large skillet and add the shallots, garlic and a pinch of salt. Sauté for 3 minutes until softened and fragrant. Add the leeks and sauté for another 5 minutes until softened.
Add the spinach and keep stirring on medium heat until wilted. Turn of the heat and add the cream cheese, stir until it’s all melted and mixed in. Season with pepper, salt, nutmeg and lemon zest. Taste and adjust seasoning to your liking.
Let it rest for at least 10 minutes before adding the egg yolk, mix well to combine. You can also prepare this a day in advance and refrigerate until the next day.
Assemble
Remove the puff pastry from the fridge and let it rest unrolled for 10 minutes on the counter top
Make the egg wash by beating the egg together with the milk or water. Set aside.
Gently unfold the puff pastry onto parchment paper. Lightly flour the top and roll it out to make it slightly bigger. Don’t roll it out too thin, it needs to fit the salmon including 2.5 cm rim around the bottom and sides.
Season the salmon well on both sides and place it on the bottom half of the pastry making sure you leave 2.5 cm below and on the sides. Brush the top of the salmon with dijon mustard.
Using a spatula spread the spinach mix over the top of the salmon.
Brush all the exposed pastry with the egg wash and fold it closed sealing the edges with your fingers or a fork. Brush the salmon with the egg wash, also all the edges and folds.
Use a spoon or a knife to create a nice pattern on the pastry. I had some excess pastry on the sides so I sliced this off and made little fish for decoration but of course that’s optional.
Slide the package with the baking paper onto a tray and place in the fridge for at least 30 minutes (up until the next day).
When ready to bake preheat a baking tray in the oven at 205°C (by preheating the tray the bottom will crisp up more). Slide the salmon with the baking paper onto the baking tray and place in the middle of the oven. Bake for 30 – 35 minutes until nice and golden.
Remove from the oven and let it rest for 10 minutes until slicing. Serve with a fresh salad or pickled cucumbers.
