Salmon Wellingtons

Salmon Wellington, also known as salmon en croûte, is a sophisticated dish that combines tender salmon fillets with a creamy spinach filling, all encased in a golden, flaky puff pastry. This elegant meal is perfect for special occasions or when you want to impress your guests with minimal effort.

Why You’ll Love This Recipe

• Elegant Presentation: The golden puff pastry encasing the salmon makes for a stunning centerpiece.
• Flavorful Combination: The rich salmon pairs beautifully with the creamy spinach and cheese filling.
• Make-Ahead Friendly: Prepare it in advance and bake just before serving.
• Versatile: Easily adaptable with different herbs, cheeses, or additional ingredients.
• Crowd-Pleaser: A guaranteed hit at dinner parties or holiday gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets (skinless and boneless)
• Puff pastry sheets (thawed)
• Olive oil
• Shallot, finely diced
• Garlic cloves, minced
• Fresh baby spinach, chopped
• Cream cheese
• Fresh dill, chopped
• Lemon zest
• Salt and black pepper
• Dijon mustard
• Egg yolk
• Whole egg
• Milk or half-and-half

Directions

1. Prepare the Puff Pastry: Thaw the puff pastry sheets overnight in the refrigerator. Before rolling, let them sit at room temperature for about 10 minutes.
2. Make the Spinach Filling:
   • In a skillet over medium heat, warm olive oil.
   • Sauté the diced shallot and minced garlic until fragrant (about 3-4 minutes).
   • Add the chopped spinach and cook until wilted.
   • Stir in the cream cheese, chopped dill, lemon zest, salt, and pepper. Mix until well combined.
   • Remove from heat and let the mixture cool for 5-10 minutes. Then, mix in the egg yolk.
3. Prepare the Egg Wash: In a small bowl, whisk together the whole egg and a tablespoon of milk or half-and-half. Set aside.
4. Assemble the Wellington:
   • On a floured surface, roll out the puff pastry to accommodate the salmon fillet with an extra inch on all sides.
   • Season the salmon fillet with salt and pepper on both sides.
   • Place the salmon on one side of the puff pastry. Brush the top with Dijon mustard.
   • Spread the spinach mixture over the salmon evenly.
   • Brush the edges of the puff pastry with the egg wash.
   • Fold the pastry over the salmon, sealing the edges by pressing them together. Trim any excess pastry and crimp the edges for a decorative touch.
   • Score the top of the pastry with a sharp knife to allow steam to escape.
   • Brush the entire pastry with the egg wash.
5. Chill: Transfer the assembled Wellington to the refrigerator and chill for 30 minutes. This helps the pastry maintain its shape during baking.
6. Bake:
   • Preheat the oven to 400°F (200°C). Place a baking sheet in the oven to heat.
   • Once preheated, transfer the Wellington onto the hot baking sheet.
   • Bake for 30-35 minutes, or until the pastry is golden brown and crisp.
7. Serve: Allow the Wellington to rest for 5-10 minutes before slicing. Serve warm.

Servings and Timing

• Servings: 6-8
• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Chill Time: 30 minutes
• Total Time: Approximately 1 hour 25 minutes

Variations

• Cheese Options: Substitute cream cheese with Boursin, goat cheese, or ricotta for different flavor profiles.
• Herbs: Experiment with fresh herbs like tarragon, parsley, or chives in place of dill.
• Additional Fillings: Incorporate sautéed mushrooms, leeks, or sun-dried tomatoes into the spinach mixture.
• Mini Wellingtons: Create individual portions by cutting the puff pastry into smaller rectangles and using smaller salmon fillets.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Freezing: Freeze the unbaked, assembled Wellington without the egg wash. Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
• Reheating: Reheat in a preheated oven at 375°F (190°C) for 10-15 minutes, or until heated through. Avoid microwaving, as it can make the pastry soggy.

FAQs

How do I prevent the puff pastry from getting soggy?

Ensure the spinach mixture is well-drained and cooled before assembling. Also, pat the salmon dry and avoid overfilling the pastry.

Can I use frozen spinach instead of fresh?

Yes, thawed and well-drained frozen spinach can be used. Make sure to squeeze out as much moisture as possible.

Is it necessary to chill the Wellington before baking?

Chilling helps the pastry firm up, preventing it from becoming too soft and losing its shape during baking.

Can I prepare Salmon Wellington ahead of time?

Yes, assemble the Wellington (without the egg wash) and refrigerate for up to 24 hours. Apply the egg wash just before baking.

What side dishes pair well with Salmon Wellington?

Light salads, roasted vegetables, or herbed potatoes complement the richness of the Wellington.

Can I make this recipe gluten-free?

Use gluten-free puff pastry and ensure all other ingredients are gluten-free.

How do I know when the salmon is cooked through?

The salmon should reach an internal temperature of 145°F (63°C). The pastry should be golden brown.

Can I use other types of fish?

While salmon is traditional, other firm fish like cod or halibut can be used, though cooking times may vary.

What can I use instead of cream cheese?

Alternatives include ricotta, goat cheese, or mascarpone, depending on your flavor preference.

How do I store leftovers?

Place leftovers in an airtight container and refrigerate for up to 2 days. Reheat in the oven for best results.

Conclusion

Salmon Wellington is a delightful dish that combines rich flavors and elegant presentation. Whether you’re hosting a dinner party or enjoying a special meal at home, this recipe is sure to impress. With its flaky pastry and flavorful filling, it’s a gourmet experience made simple.

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