Recipes

How to Make Salmon Wellington

Makes 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 1 hour

Dough to use:

Either 10″ x 15″ Sheets or 15 lb. Ready-to-Sheet Bulk.

Ingredients:

1 Sheet Pennant Puff Pastry (10″ x 15″)
1 – 1 ¼ lb. Salmon Fillet (skin off, pin bones removed)
½ cup Shallot(thinly sliced)
⅓ cup Apple Cider Vinegar
1 tbsp. Sugar
¼ tsp. Salt
¼ tsp. Pepper
1 tbsp. Dijon Mustard
Egg Wash (1 egg + 1-2 tbsp. water)
1 tbsp. Milk

Spinach Filling:

¾ cup Cream Cheese (room temperature)
1 tbsp. Lemon Zest
1 tbsp. Lemon Juice
2 Garlic Cloves (minced)
1 cup Frozen Chopped Spinach (thawed and squeezed dry)
¼ cup Fresh Dill (chopped)
2 tbsp. Fresh Tarragon (chopped)
1 tbsp. Fresh Thyme (chopped)
1 tbsp. Capers (drained)
¼ tsp. Salt
¼ tsp. Pepper

1. Dough Preparation:

Thaw desired number of sheets or prepare bulk dough according to directions.

2. Makeup:

a. Stir shallot, apple cider vinegar, and sugar together in a bowl. Set aside while you prepare the salmon and filling.

b. Mix cream cheese, lemon zest, lemon juice, garlic, spinach, fresh dill, tarragon, thyme, capers, salt, and pepper together in a bowl. Set aside.

c. Season the salmon generously with salt and pepper on both sides. Place the salmon on one side of the puff pastry, leaving an inch of space around it for sealing.

d. Brush the salmon with Dijon mustard. Spoon and spread the spinach filling evenly over the salmon, then top with the strained pickled shallots.

3. Panning:

a. Lightly brush water around the edges of the pastry with a pastry brush. Carefully fold the pastry over the salmon, pressing out any air bubbles before sealing.

b. Press the edges together, trimming excess pastry to leave a ½-inch sealed border. Fold and tuck the pastry edges underneath.

c. Brush the entire pastry with egg wash. Vent the pastry top with one or two slits to allow steam to escape while baking.

4. Baking:

a. Place the prepared salmon wellington in the freezer for 5 minutes or until the oven reaches the desired temperature.

b. Bake in a preheated oven at 400ºF. Bake the salmon wellington in the middle of the oven for 30-35 minutes, or until golden. Turn halfway through, if needed, for an even golden pastry.

5. Finishing:

Let the wellington stand for 5-10 minutes before slicing into pieces. Serve alongside your favorite salad.

Related Products

Puff Dough Ready to Sheet 15 lb
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Puff Dough Sheets 10″ x 15″
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