Flaky Perfection: Puff Pastry Salmon Wellington
This Puff Pastry Salmon Wellington is a gourmet seafood dish featuring tender salmon wrapped in golden, flaky puff pastry with a flavorful spinach and cream cheese filling. Perfect for dinner parties or special occasions.
Equipment
- 1 Baking sheet
- 1 Parchment paper
- 1 Mixing bowl
- 1 Knife
- 1 Cutting board
- 1 Pastry brush
Ingredients
- 4 salmon fillets about 6 oz each
- 1 sheet puff pastry thawed
- 1 cup fresh spinach chopped
- 2 oz cream cheese softened
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 egg beaten (for egg wash)
- Salt and black pepper to taste
- 1 tablespoon olive oil
- Fresh dill or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pat salmon fillets dry and season with salt, pepper, and lemon juice.
- In a mixing bowl, combine chopped spinach, cream cheese, and Dijon mustard.
- Roll out puff pastry and cut into 4 equal rectangles.
- Spread the spinach mixture in the center of each rectangle. Place a salmon fillet on top.
- Fold the pastry over the salmon, sealing the edges with a little beaten egg. Brush the tops with egg wash.
- Bake for 20-25 minutes or until the pastry is golden and flaky.
- Garnish with fresh dill or parsley and serve immediately.
Notes
- Make sure the salmon is dry to prevent soggy pastry.
- You can prepare the Wellington ahead of time and refrigerate before baking.
- For added flavor, add a thin layer of herbed cream cheese or a few capers to the filling.
- Mini versions can be made for appetizers; adjust baking time to 15-18 minutes.