Salmon Wellington Puff Pastry (Print-Friendly Format)
Salmon, cream cheese, and spinach wrapped in puff pastry, baked golden for a crowd-pleasing main dish.
# Ingredients You’ll Need:
→ Dairy and Cheese
01 -
115 g cream cheese, room temperature
02 -
60 g mozzarella cheese, shredded
→ Vegetables and Herbs
03 -
280 g frozen spinach, thawed, squeezed, and thoroughly drained
04 -
2 tablespoons fresh dill, finely chopped
05 -
3 tablespoons green onions, thinly sliced (optional)
→ Seafood
06 -
450 g salmon fillet, cut into two equal portions
→ Pastry
07 -
450 g puff pastry, thawed and divided into two sheets
→ Pantry
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Egg Wash
10 -
1 large egg
# How to Make It:
01 -
Preheat oven to 200°C and line a baking sheet with parchment paper.
02 -
On a lightly floured surface, roll out puff pastry into a rectangle large enough to encase the salmon and filling.
03 -
In a mixing bowl, combine cream cheese, drained spinach, mozzarella, dill, and green onions if using. Mix until homogeneous. Season with salt and black pepper to taste.
04 -
Place half of the cream cheese mixture in the center of each puff pastry rectangle, spreading slightly to fit the salmon portions. Lay a salmon fillet on top of each mound of filling. Season salmon with salt and pepper.
05 -
Fold puff pastry over salmon and filling to fully encase. Press edges together firmly to seal; use a small amount of water if necessary. Place each parcel seam-side down on the prepared baking sheet and make a few slits on the top surface with a sharp knife to allow steam to escape.
06 -
Beat egg in a small bowl. Brush the tops of the pastry parcels with egg wash for a glossy, golden finish.
07 -
Bake in the preheated oven for 25–30 minutes until puff pastry is crisp and deeply golden brown and the salmon reaches an internal temperature of 63°C.
08 -
Allow the Wellingtons to rest for a few minutes after baking. Slice and serve warm.
# Extra Tips:
01 -
Ensure spinach is thoroughly drained to prevent soggy pastry.
02 -
Use a sharp knife to score the top; this promotes even steam release and a crisp crust.