Salmon Wellington with Puff Pastry

Serving Size: 10

Salmon Wellington, or salmon en croute, is an elegant yet surprisingly simple dish that’s sure to be the highlight of any occasion! Delicate, flaky puff pastry encases tender salmon and a delightful blend of cheese and spinach, creating a culinary masterpiece that’s both impressive and delicious. Make this delicious crowd-pleasing dish to win over your crowd!

Recipe by: Food Dolls

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time40

Recipe Serving Size10

Cooking Tools Required

Heavy duty rimmed baking sheet, Mixing bowls, Rolling Pin, Sharp Knives

Ingredients

8 ounce cream cheese room temperature
30 ounce frozen spinach thawed, squeezed, and drained
2 cup shredded mozzarella cheese
1 package puff pastry 2 sheets thawed
2 pound salmon fillet remove bones if there are any
2 each egg large, for egg wash

For serving

2 lemon wedged

Instructions

Preheat Oven:

Preheat the oven to 400 degrees F. (200 degrees C).

Cream Cheese Mixture:

In a mixing bowl, combine the room temperature cream cheese, thawed and drained spinach, and shredded cheese. Mix until all of the ingredients are well incorporated. Season this mixture with a pinch of salt and pepper to taste. Set the filling aside.

Puff Pastry:

On a lightly floured surface, roll out the thawed puff pastries sheets into a rectangle.
Place half of the the cream cheese mixture in the center of each of the puff pastry, leaving some space around the edges.
Lay the salmon fillets on top of the cream cheese mixture, centered within the puff pastry.
Season the salmon with salt and pepper to taste.
Carefully, fold the puff pastry over the salmon and filling to encase it completely. Make sure to seal the edges by pressing them together firmly. Use a little water to help seal, if needed.
Transfer the Salmon Wellingtons to a baking sheet lined with parchment paper, seam side down.
Using a sharp knife, make a few slits on top of the pastry to allow steam to escape during baking. This will help prevent the pastry from getting soggy.
In a small bowl, beat an egg to create an egg wash. Brush the top of the pastry with the egg wash to give it a nice golden color when baked.
Place the baking sheet in the preheated oven, and bake for approximately 25-30 minutes or until the puff pastry is golden brown and the salmon is cooked to the desired level of doneness. The internal temperature of the salmon should reach 145 degrees Fahrenheit (63 degrees Celsius).
Remove the Salmon Wellington from the oven, and let it rest for a few minutes before slicing and serving. Service with a lemon wedge.

Reheating Instructions

Service with a lemon wedge.

Nutrition