Salmon Wellington (Salmon En Croute)
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0.0
0 reviews
Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
55 mins
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Servings
4
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Calories
856 kcal
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Course
Main Course
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Cuisine
European
Salmon Wellington (Salmon En Croute)
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Delicious Salmon Wellington (Salmon En Croute) – salmon fillet encased in puff pastry with a creamy spinach filling. Perfect for special occasions!
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Ingredients
For the salmon
- 22 oz (650g) salmon fillet , skinless and boneless
- Salt and pepper to season
- 1 tsp dried dill
For the filling
- 4 cups (120g) baby spinach leaves
- salt , 6 turns of the mill
- small bunch fresh dill , finely chopped
- 1 cup (250g) mascarpone cheese, full fat
- ½ cup (80g) crumbled feta cheese
- 1 lemon , zest only
- 2 tsp lemon juice
For the pastry
- 13 oz (375g) puff pastry sheet pre-rolled
- 1 large egg yolk , beaten or you can use a full egg
Instructions
Make the filling
- Finely chop the spinach and place in a colander set over a bowl. Sprinkle it with salt and toss to combine.
- Leave the spinach for about ten minutes to wilt while you chop the dill and prep the salmon. Squeeze the spinach using your hands or place in a cheesecloth to get rid of excess liquid. You want it to be dry so it won’t cause the puff pastry to be soggy.
- Place the mascarpone, dill, spinach, lemon zest, lemon juice and feta in a bowl and stir well to combine. You want the filling to be smooth and spreadable.
Prepare the salmon
- Pat the salmon dry and season with salt, pepper and dried dill.
Assemble the Salmon Wellington
- Roll out the pastry, keeping it on the paper it came wrapped in. Leave a 2 inch space in from the long edge and spread half of the filling into a rectangle the same size as the salmon.
- Place the salmon fillet on top, then spread the remaining filling on top.
- Brush the edges of the pastry around the salmon with the egg wash. Fold the pastry over the salmon and press to seal, making sure there are no pockets of air.
- Trim any excess pastry, using any leftover scraps to patch any gaps in the salmon parcel or to cut into decorations.
- Crimp the edge with a fork or your fingers. Brush with the egg wash and use a spoon to make a decorative pattern over the top, if you like.
Bake and serve
- Preheat the oven to 400°F (200°C) and place the rack in the middle.
- Place the salmon Wellington on a baking tray and bake for 35-40 minutes or until golden.
- Leave the salmon to cool down for at least 15 minutes before slicing with a serrated bread knife. Serve with steamed vegetables or a green salad.
Notes
- Prep ahead: assemble your salmon Wellington and store in the fridge up to 3 hours before cooking. Alternatively you can freeze it for up to 3 months, well wrapped, and cook from frozen. Bake for 40-45 minutes at 400°F (200°C).
- To reheat: salmon Wellington reheats beautifully. If you have an air fryer, reheat it for 10 minutes at 350°F (180°C) or until warmed through. Alternatively reheat in the oven at the same setting. I would not recommend using the microwave as it can ruin the puff pastry.
Nutrition Information
Show Details
Calories
856kcal
(43%)
Carbohydrates
47g
(16%)
Protein
18g
(36%)
Fat
66g
(102%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
5g
Monounsaturated Fat
21g
Trans Fat
0.01g
Cholesterol
119mg
(40%)
Sodium
519mg
(22%)
Potassium
345mg
(10%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
3765IU
(75%)
Vitamin C
23mg
(26%)
Calcium
229mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 856 kcal
% Daily Value*
| Calories | 856kcal | 43% |
| Carbohydrates | 47g | 16% |
| Protein | 18g | 36% |
| Fat | 66g | 102% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 119mg | 40% |
| Sodium | 519mg | 22% |
| Potassium | 345mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 3765IU | 75% |
| Vitamin C | 23mg | 26% |
| Calcium | 229mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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