A delightful centrepiece for any dinner gathering, Salmon Wellington combines the rich, succulent flavours of salmon with the crisp, golden crunch of puff pastry. If you’ve ever savoured a classic Beef Wellington but are seeking a lighter alternative, then this dish will undoubtedly satisfy those culinary curiosities. Here's a step-by-step guide to preparing the perfect Salmon Wellington, guaranteed to impress your guests and make your dinner an unforgettable event.
- 2 smoked salmon fillets (boneless and skinless)
- 1 sheet of ready-rolled puff pastry
- 200g spinach (washed and drained)
- 100g full-fat cream cheese
- 1 shallot (finely diced)
- 2 cloves garlic (minced)
- 1 egg (lightly beaten for egg wash)
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh dill for garnish (optional)
- Preparation: Preheat your oven to 200°C (or 180°C for fan-assisted ovens). Line a baking tray with parchment paper.
- Sauté Spinach: In a large frying pan, heat the olive oil over medium heat. Add the shallots and garlic, sautéing until translucent. Add the spinach and cook until it’s wilted. Remove excess moisture if necessary. Season with salt and pepper. Allow it to cool.
- Cream Cheese Mixture: In a mixing bowl, combine the sautéed spinach with cream cheese to form a creamy mixture.
- Pastry Prep: Roll out the puff pastry on a lightly floured surface. Place one salmon fillet in the centre. Generously season the salmon with salt and pepper. Spread a thick layer of the cream cheese and spinach mixture over the top of the salmon fillet.
- Encase the Salmon: Position the second salmon fillet on top, ensuring the thicker side aligns with the thinner side of the bottom fillet, forming an even shape. Fold the puff pastry over the salmon, sealing it completely. Trim any excess pastry, and use it to decorate the top if desired. Brush the entire surface with the beaten egg for a golden finish.
- Bake: Transfer the wrapped salmon to the prepared baking tray. Bake in the preheated oven for about 25-30 minutes, or until the pastry is golden brown and crisp.
- Serve: Once baked, let the Salmon Wellington rest for a few minutes. Slice it carefully, garnish with fresh dill if desired, and serve immediately.
Salmon Wellington is a feast for the senses. Not only is it visually captivating with its golden pastry shell, but the combination of flaky salmon and creamy spinach filling is a match made in heaven. It's a testament to the fact that sometimes, taking a traditional dish and adding a twist creates something truly extraordinary.
Whether you're hosting a formal dinner or simply want to elevate a weekend meal, Salmon Wellington is your answer. Pair it with a crisp white wine, and you have the makings of a meal your guests won't soon forget.
For more delectable recipes and cooking tips, don’t forget to bookmark our blog and stay updated on the latest culinary trends in the UK!