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A Mouth-Watering Puff Pastry Recipe Of Salmon Wellington

Today we will share with you a perfectly cooked and delicious recipe of salmon with a tasty filling. Whether you want an appetizing New Year eve’s dinner or a good dinner date with your lover on a Friday, this dish of salmon wellington is good to go.

What are the ingredients that we will use in this recipe?

The ingredients mentioned below are more or less adequate for serving two people.

  • One Beaten Egg
  • One Teaspoon Of Pepper For Salmon
  • One Teaspoon Of Pepper For Spinach
  • One Teaspoon Of Salt For Salmon
  • One Teaspoon Of Salt For Spinach
  • One Salmon Fillet
  • A Sheet Of Puff Pastry Which Has Been Softened To Room Temperature
  • Two Tablespoons Of Chopped And Fresh Dill
  • One-Fourth Cup, That Is, Thirty Grams Of Shredded Parmesan Cheese
  • A Hundred And Ten Grams Of Cream Cheese
  • One-Third Cup, That Is, Forty Grams Of Breadcrumb
  • A Hundred And Forty Grams Of Fresh Spinach
  • Half Chopped Medium Onion
  • Two Chopped Garlic Cloves
  • Two Tablespoons Of Butter

What is the preparation procedure?

  • We will preheat the oven to two hundred and twenty degrees Celsius
  • Then we will melt the butter over medium heat in a pan, and add the onions and garlic. We will cook till it turns translucent.
  • Then we will add pepper, salt, and the spinach and cook till the spinach is wilted.
  • After that, we will add the dill, parmesan, cream cheese, and breadcrumbs, stir the mixture till everything is evenly combined, and set aside from heat.
  • After smoothing out the puff pastry sheet, we will keep the salmon in the middle and season the sides with pepper and salt.
  • After placing a sufficient spoonful of spinach mixture on the salmon, we will smooth it to ensure nothing spills over the sides.
  • Now we’ll fold the puff pastry edges over the spinach and salmon, beginning with the longer sides and then proceeding to the shorter ones. Before folding the ends on top, we’ll trim the extra pastry. We’ll flip over the salmon wrapped in puff pastry and transfer it to a parchment paper-lined baking sheet.
  • On the sides and top of the pastry, we’ll brush the beaten egg, score the pastry top, and form a crosshatch pattern of shallow diagonal lines with a knife.
  • Once again we’ll brush the top with an egg wash.
  • Finally, we’ll bake till the pastry turns golden brown, for twenty-five minutes.

Your salmon wellington is ready to be served. 

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