Salmon Wellington
Salmon Wellington. Sprinkle salt on both sides of the salmon. Mix the thyme, oregano, basil, dill, mustard, and mayonnaise in a small bowl and spread over the salmon, then sprinkle the feta cheese on top. Layer the spinach over the feta cheese. Place the salmon in the middle of the pastry and season both sides with salt and pepper. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides. To make Salmon Wellington you need 8 ingredients and 4 steps quickly.
The ingredients needed to make Salmon Wellington:
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of Side of salmon
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200 g of cream cheese
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250 g of spinach
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1 of onion
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of Roll puff pastry
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of Salt
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of Pepper
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1 of egg
Steps to make Salmon Wellington:
- Remove the salmon skin.
- Finely chop onion and mix with cream cheese.
- Season salmon and wrap with spinach.
- Make even cuts allowing pastry to breath when baking. Keeping 3cm at the sides roll pastry out and spread cream cheese evenly. Place salmon in the centre and roll the Wellington. Egg wash the pastry and bake for 40 minutes at 180’C in a preheated oven. Serve with jacket potato and pickle.
Season salmon with a little bit of salt and pepper. Salmon Wellington, also known as Salmon En Croute is a savory dish of seasoned salmon that is placed on a bed of cheesy sautéed spinach and wrapped into puff pastry dough. Lastly, It is then brushed with egg wash and baked in the oven. This savory puff pastry recipe is a fancy dinner that anyone will appreciate. Salmon Wellington In the book American Gourmet, Jane and Michael Stern describe beef Wellington as a "lardaceous dish" that is "rich beyond reason." The pastry-wrapped beef was the ultimate in.
