Salmon Wellington (Salmon in Puff Pastry)
Salmon Wellington (Salmon in Puff Pastry) | Recipe
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Salmon Wellington (Salmon in Puff Pastry) | Recipe

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(0) Rate the recipe
Just Spices
Cooking Time:
155 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Medium
Persons
  • 1 tbsp
    Salmon Seasoning
    The dream mix for salmon a-fish-cionados £4.99 £99.80/kg incl. 0% tax, excl. shipping
  • 500 g
    spinach leaves
  • 1
    onion
  • 10 g
    butter
  • 500 g
    mushrooms
  • 3 cloves
    garlic
  • 250 g
    ricotta
  • 1 roll
    puff pastry
  • 600 g
    salmon fillet, skin removed
  • 1
    egg yolk
  • salt

1
Wash the spinach and spin-dry. Peel the onion, halve and dice. Heat the butter in a large pan and fry the onion over a medium heat for 3 minutes. Add the spinach, put the lid on and cook until it has wilted. Season with salt. Remove from the pan and leave to cool in a bowl.


2
Clean and finely dice the mushrooms. Peel and mince the garlic. Fry the mushrooms and garlic in the pan without extra butter for 5 minutes until all the liquid has cooked off. Remove from the pan, mix with the ricotta and leave to cool.


3
Preheat the oven to 180°C (top/bottom heat).


4
Roll out the puff pastry and spread the mushroom mixture on it, followed by the spinach on top. Place the salmon fillet in the centre and season with salt and the Salmon Seasoning. Roll up the puff pastry tightly and trim off the overhanging edges. Seal the ends tightly and brush with a whisked egg yolk. Finally, bake in the oven for 30 minutes until golden brown.

Nutritional information: (Per person)

Calories
680
kcal

Carbohydrates
21
g

Protein
45
g

Fat
45
g

Method

1
Wash the spinach and spin-dry. Peel the onion, halve and dice. Heat the butter in a large pan and fry the onion over a medium heat for 3 minutes. Add the spinach, put the lid on and cook until it has wilted. Season with salt. Remove from the pan and leave to cool in a bowl.


2
Clean and finely dice the mushrooms. Peel and mince the garlic. Fry the mushrooms and garlic in the pan without extra butter for 5 minutes until all the liquid has cooked off. Remove from the pan, mix with the ricotta and leave to cool.


3
Preheat the oven to 180°C (top/bottom heat).


4
Roll out the puff pastry and spread the mushroom mixture on it, followed by the spinach on top. Place the salmon fillet in the centre and season with salt and the Salmon Seasoning. Roll up the puff pastry tightly and trim off the overhanging edges. Seal the ends tightly and brush with a whisked egg yolk. Finally, bake in the oven for 30 minutes until golden brown.

Nutritional information: (Per person)

Calories
680
kcal

Carbohydrates
21
g

Protein
45
g

Fat
45
g

Salmon Wellington

Salmon Wellington is a delicious salmon and puff pastry dish, where the mushroom duxelles serve as a barrier between the shatteringly crisp pastry and the soft, moist salmon inside. Our Salmon Seasoning brings the flavour – you just need to bring the wine.

 

More salmon recipes

Ready to check out more salmon recipes? Our recipe collection has a whole heap of delicious ideas waiting for you. Try our easy one-pot pasta with salmon or this healthy salmon in parchment and veggies. Our Fish Allrounder is an alternative seasoning with a different flavour profile – more garlic, less onion – but delicious all the same!

Ingredients

Persons
  • 1 tbsp
    Salmon Seasoning
    The dream mix for salmon a-fish-cionados £4.99 £99.80/kg incl. 0% tax, excl. shipping
  • 500 g
    spinach leaves
  • 1
    onion
  • 10 g
    butter
  • 500 g
    mushrooms
  • 3 cloves
    garlic
  • 250 g
    ricotta
  • 1 roll
    puff pastry
  • 600 g
    salmon fillet, skin removed
  • 1
    egg yolk
  • salt
Recipe

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