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Salmon Wellington
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Salmon Wellington

1 hServes 4Nutri-Score C€€€
from @cedriklorenzen7 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • salmon fillet (skinless, center-cut)Fish600 g
  • puff pastry (ready-rolled sheet)Bakery320 g
  • spinach (wilted and squeezed dry)Produce200 g
  • cream cheese (softened)Dairy150 g
  • dill (chopped)Produce10 g
  • lemon (zested and juiced)Produce1 piece
  • garlic (minced)Produce2 pieces
  • Dijon mustardPantry15 ml
  • olive oilPantry15 ml
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • egg (beaten, for egg wash)Dairy1 piece

per serving

Nutrition

568kcal

Carbs
33 g
Proteins
36 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Baking tray
  • Pastry brush
  • Oven

step by step

Method

  1. Prepare the filling

    • Wilt the spinach in a pan with the olive oil, then squeeze out excess water and chop.
    • Mix the cream cheese with the dill, lemon zest, lemon juice, garlic, Dijon mustard, salt and pepper.
    Step 1

  2. Assemble the Wellington

    • Season the salmon and spread the cream cheese mixture over the top.
    • Lay the spinach over the pastry, place the salmon on top and fold the pastry around it, sealing the edges.
    • Brush the pastry with the beaten egg.
    Step 2

  3. Bake

    • Bake at 200 °C until the pastry is golden and the salmon is cooked through.
    • Rest briefly before slicing.
    Step 3
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