Salmon Wellingtons
Salmon Wellingtons are a restaurant-quality dish featuring flaky puff pastry wrapped around juicy salmon fillets with a creamy dill and spinach filling. This elegant yet surprisingly easy dish is perfect for impressing guests or treating yourself to a gourmet meal.
Ingredients
- 2 salmon fillets approximately 6 oz each
- 1 sheet puff pastry thawed if frozen
- 1 cup fresh spinach
- 2 tablespoons cream cheese
- 1 tablespoon fresh dill or 1 teaspoon dried dill
- 1 egg for egg wash
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine the cream cheese, fresh spinach, and dill. Add salt and pepper to taste and mix thoroughly.
- On a lightly floured surface, roll out the thawed puff pastry. Aim for a rectangle shape about ¼ inch thick.
- Place a salmon fillet in the center of each pastry rectangle. Spread a generous amount of the cream cheese mixture on top of the salmon.
- Fold the pastry over the salmon, sealing the edges well. You can use a fork to crimp the edges if desired.
- Beat the egg in a small bowl and brush it over the top of each wrapped salmon to give it a beautiful golden color when baked.
- Place the Salmon Wellingtons on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the pastry is golden and crispy.
- Allow the Wellingtons to cool slightly before serving.