Why You’ll Love This Recipe
Salmon Wellingtons are a delicious blend of flaky puff pastry, tender salmon, and a creamy spinach filling. They’re the perfect balance of richness and freshness. The buttery pastry pairs wonderfully with the savory salmon, while the spinach and cream cheese add a layer of creaminess and flavor. The addition of fresh dill elevates the dish with a light, herby note that complements the salmon perfectly. These Wellingtons are sure to be a hit whether you’re hosting a dinner party or enjoying a special meal at home.
Ingredients
- 1 sheet of puff pastry (thawed)
- 2 salmon fillets (about 6 ounces each)
- 2 cups fresh spinach (roughly chopped)
- 4 oz cream cheese (softened)
- 1 tablespoon fresh dill (chopped, or 1 teaspoon dried dill)
- 1 egg (beaten, for egg wash)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Set your oven to 400°F (200°C) to ensure it’s nice and hot, which will give the pastry a golden crust.
- Sauté the Spinach: In a skillet over medium heat, add the chopped spinach and sauté until wilted, about 2 minutes. Season with a pinch of salt and pepper. Remove from heat and set aside to cool.
- Make the Filling: In a mixing bowl, combine the wilted spinach, cream cheese, and chopped dill. Stir until everything is creamy and well-blended.
- Prepare the Puff Pastry: Lay the sheet of puff pastry on a lightly floured surface. Use a rolling pin to gently roll it out, making it slightly larger. Then, cut the pastry into two rectangles large enough to envelop the salmon fillets.
- Assemble the Wellingtons: Place one salmon fillet in the center of each pastry rectangle. Top each fillet with half of the spinach-cream cheese mixture. Season with salt and pepper.
- Wrap the Pastry: Fold the pastry over the salmon to create a neat package. Pinch the edges well to seal the filling inside. Be sure the pastry is securely wrapped to prevent any filling from leaking out during baking.
- Egg Wash: Brush the tops of the pastry packages with the beaten egg. This will help them turn golden-brown and glossy in the oven.
- Bake: Place the Salmon Wellingtons on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the pastry is golden and flaky, and the salmon is cooked through.
- Cool and Serve: Allow the Wellingtons to cool slightly before slicing. Garnish with fresh dill and serve warm.
Servings and Timing
- Servings: 2 (or 4 as appetizers)
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
Variations
- Add Mushrooms: For a richer filling, add sautéed mushrooms to the spinach mixture for extra flavor.
- Cheese Options: Swap the cream cheese for goat cheese or ricotta for a different flavor profile.
- Herb Variations: Try swapping fresh dill for fresh thyme, basil, or tarragon for a different herbal twist.
- Vegetable Additions: Add sautéed onions, leeks, or zucchini to the filling for a heartier, vegetable-packed Wellington.
Storage/Reheating
- Storing: Leftover Salmon Wellingtons can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in a 350°F (175°C) oven for about 10 minutes, or until the pastry is crispy and the salmon is heated through.
- Freezing: You can freeze the assembled but unbaked Wellingtons. Wrap them tightly in plastic wrap and freeze for up to 2 weeks. When ready to bake, brush with egg wash and bake from frozen, adding a few extra minutes to the baking time.
FAQs
Can I make these Salmon Wellingtons ahead of time?
Yes, you can assemble them ahead of time and refrigerate for up to 1 day before baking. Alternatively, you can freeze the assembled Wellingtons for up to 2 weeks and bake them straight from the freezer.
Can I use frozen salmon fillets?
Yes, you can use frozen salmon, but make sure to fully thaw and pat it dry before assembling the Wellingtons to prevent excess moisture.
Can I use other types of fish?
Yes, you can substitute salmon with other fish like trout, cod, or halibut, though cooking times may vary depending on the type and thickness of the fish.
Can I skip the spinach?
Yes, if you’re not a fan of spinach, you can skip it or substitute it with another green like kale, Swiss chard, or arugula.
Can I make this recipe without puff pastry?
If you’re looking for a lower-calorie option, you can substitute the puff pastry with phyllo dough or a whole wheat pie crust, though it will alter the texture slightly.
Conclusion
Salmon Wellingtons are the perfect combination of elegance, flavor, and simplicity. With their flaky pastry crust, creamy spinach filling, and tender salmon, they make for an impressive dish that’s easy to prepare. Whether you’re celebrating a special occasion or enjoying a cozy meal at home, these Salmon Wellingtons are sure to impress anyone lucky enough to enjoy them.
Salmon Wellingtons
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 20-25 minutes
- Yield: 2 servings (or 4 as appetizers)
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: American
Description
Salmon
Salmon Wellingtons are an elegant and easy-to-make dish featuring perfectly cooked salmon, creamy spinach filling, and flaky puff pastry. These savory parcels are ideal for special occasions, brunch, or a cozy dinner. With a golden, crispy exterior and tender salmon inside, this dish is both impressive and delicious. Serve it with fresh dill for added flavor and elegance!
Ingredients
-
Preheat the Oven: Preheat your oven to 400°F (200°C) for a golden, crisp pastry.
-
Sauté the Spinach: In a skillet, sauté the spinach until wilted, about 2 minutes. Season with salt and pepper, then remove from heat to cool.
-
Make the Filling: In a bowl, mix the spinach, cream cheese, and chopped dill until smooth and well-combined.
-
Prepare the Pastry: Roll out the puff pastry on a floured surface and cut into two rectangles large enough to wrap the salmon fillets.
-
Assemble the Wellingtons: Place a salmon fillet on each pastry rectangle, top with the spinach mixture, and season with salt and pepper. Fold the pastry over the salmon and seal the edges.
-
Egg Wash: Brush the pastry with a beaten egg for a glossy, golden finish.
-
Bake: Place on a baking sheet and bake for 20-25 minutes, or until golden and the salmon is fully cooked.
-
Serve: Allow the Wellingtons to rest for a few minutes, then slice and serve with fresh dill.
Instructions
-
Preheat the Oven: Preheat your oven to 400°F (200°C) for a golden, crisp pastry.
-
Sauté the Spinach: In a skillet, sauté the spinach until wilted, about 2 minutes. Season with salt and pepper, then remove from heat to cool.
-
Make the Filling: In a bowl, mix the spinach, cream cheese, and chopped dill until smooth and well-combined.
-
Prepare the Pastry: Roll out the puff pastry on a floured surface and cut into two rectangles large enough to wrap the salmon fillets.
-
Assemble the Wellingtons: Place a salmon fillet on each pastry rectangle, top with the spinach mixture, and season with salt and pepper. Fold the pastry over the salmon and seal the edges.
-
Egg Wash: Brush the pastry with a beaten egg for a glossy, golden finish.
-
Bake: Place on a baking sheet and bake for 20-25 minutes, or until golden and the salmon is fully cooked.
-
Serve: Allow the Wellingtons to rest for a few minutes, then slice and serve with fresh dill.
Notes
-
Variations: Add sautéed mushrooms, use goat cheese instead of cream cheese, or add different herbs like thyme or tarragon for variety.
-
Vegetarian Option: Substitute the salmon with another fish or a hearty vegetable for a vegetarian-friendly version.
