Salmon Wellington Recipe | How to make puff pastry salmon
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- Опубліковано 25 сер 2024
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You will love this easy and quick puff pastry salmon recipe. It is perfect for any occasion. Flavored with garlic, cream cheese, and spinach, Puff Pastry Salmon will give you irresistible mouthfuls of the perfect, buttery puff pastry crunch. Salmon Wellington is a savory dish of seasoned salmon that is placed on a bed of cheesy sautéed spinach and wrapped into the puff pastry dough. Lastly, It is then brushed with egg wash and baked in the oven.
Ingredients
Salmon (220 gr)
Puff pastry 1 sheet
Spinach (handful)
Garlic 2 cloves minced
Cream cheese 100 gr
pepper, salt
Egg wash
Directions
Step 1. Add spinach with minced garlic into a hot pan - do not add oil, and cook for few minutes until spinach is wilted. Then drain all the liquid from the spinach and set aside to cool down. Once it has cooled down, add cream cheese, season with salt, pepper and mix well.
Step 2. Roll out the puff pastry sheet, and cut it in half. You can use any size and shape, as long as you roll out the square that is slightly bigger than the salmon fillets. If you are using more fish, you will need to make more individual pies.
Step 3. Take off the skin from the salmon, and pat it dry with a paper towel. Place salmon fillets in the middle of the puff pastry, season with salt and pepper and then place spinach with cream cheese on top. Cover all the salmon, and then sprinkle with cheese. You can add more or less cheese - it is completely up to you.
Step 4. Brush the edges of the pastry with the egg wash, then fold in the pastry over, to cover the salmon, if it's not enough, just stretch out the pastry and pinch both sides. Then using the back of your knife press down on the sides of the pastry, and cut off all the excess pastry.
Step 5. Place your salmon wellington upside down on a baking tray lined with the parchment paper - the sealed side down, brush with egg wash all over, and using a sharp knife make few cuts one side and the other side to create a beautiful pattern.
Step 6. Bake salmon wellington in the preheated oven at 220 C / 430 F for 20-25 min, or until the pastry is golden and cooked through. Leave it to cool down for 1-2 min, and cut into it straight away. The salmon will be juicy, spinach creamy and the puff pastry so crunchy, it will be hard not to eat the whole pie! Enjoy!
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Is it 1 sheet or 2? You say 1, but there are 2 in all the shots.
I made this dish without cream cheese. Just used shredded cheese tossed on top of spinach and onion I sautéed in butter. I let the combo cool added it on top of salmon . I used regular on made pie crust I rolled thin. It tasted better without the cream cheese to me.
Best and easiest recipe EVER! My husband commented on how good it is and the whole house smells like a bakery! I don’t care if it’s 100° today, I still made it!!! Thank you.
Thanks for sharing!! heheh so happy to hear that :)
Made this for Christmas and it was an absolute delight! Thanks so much!!!
So happy to hear that :)
Spinach is perfection! Thank you!.
You are so welcome!
Thank you for this recipe it was really good. Only I didn't have spinach so I only put ream cheese with garlic and herbs, its was so good omg . Its really easy thank you.
You are so welcome 🙏
Thank you for posting this
you're welcome :))
I love salmon! This looks delicious.
Yeah it’s so good :)
Mmmmmm Will be trying that. I like salmon and have been thinking of new ways of cooking it, So perfect timing. Thanks!
yeahhhh def try that!! look forward to that picture!
Its delicious and healthy.
yes sooo good
This is so amazing. Just yummy. Love from Bombay, India.
Thank you so much 😀
Can’t wait to make it! Thank you for sharing!
hehe its soo good
Oh lam sooooo happy to see this channels looks so delicious.
Hope you enjoy
It looks like 2 pastry sheets, one half on top of the other when you fold it. Is this correct ?
Delicious!!!
Thank you 😋
Thanks. As we all have time at home now we are all becoming Micheline star chefs now :)
hahah exactly! this recipe is honestly soo easy, you will love it!!
Привет и Спасибо большое за эту красоту 😍😋
privet!!! pozhalusto :))
Thank you Allas for the Salmon Wellington instructions! I am G.F. therefore, I made a G.F puff pastry, followed you instructions for filling and baking. It was very tasty. The only complaint,
is the inside of the puff pastry is not completely cooked. What do you suggest? C. Garrett
Sounds great! cook for longer then :)
I would use only one sheet of pastry. This way it won’t be too much dough and the pastry will puff up as it should. It looked like there were two sheets on top of one another in the video?
Hi! I love ur recipe! I’d like to know how to avoid soggy bottom of the crust? I made it several times and the result on the top is perfectly crisp but soggy at the bottom
Bake in the bottom rack of the oven
yes !
Lovely Recipe,can I put leeks intead of spinach,You don’t recommend chopped onion,better garlic?I see that the moment you wrap up filet of salmon,it’s wrapped up with double pastry if I’ m not mistaken,can you advice if it’s one or two layer pastry?
Much thanxs,,,, and Xmas 🎄 Season Greetings
It’s better to use one layer! And yes you can use leeks :)
@@AllasYummyFood
Sorry,,,when you mean cream cheese can I put Philadelphia cheese for example?
can you make this upfront lets say in the morning put it in the fridge and when the guests come you put it in the oven ?
Or will this damage the Puff pastry ??
btw, that looks amazing !
Did you try it after leaving it a few hours?
Yes you can!
@@finnomara4148 I have made it right before my guest came let it cool a bit and it was delicious !
nice ingredients but your pastry was raw?
I am making this tonight. I have made other recipes of it in the past, but this is the one I know will be best. The one thing I noticed here that is a mistake is that the puff pastry comes TWO SHEETS IN A PACKAGE. I see that you used both, one on top of the other, instead of one sheet. This is not what you are supposed to do. I noticed your pastry inside was NOT cooked all the way. If you separate the sheets using only one for any recipe as you should, your pastry will not be overly thick or half-cooked.
Can i not leave the skin on?
no
Did you double your pastry sheets..? Maybe I missed something 😳
No no I didn’t :)
Yes, it’s confusing because you said u will only use half of d pastry but noticed that it was double pastry when you were wrapping the salmon.
mmmmmhhhhhhhhhhhhhh
:))
Very good recipe. Way too much salt though.
Thank you! Use less salt ;)
Z
looking good, but the dough looks raw
i watch other video, they said it need to cook in the pan each side for 1 minute before putting into the oven to avoid raw dough
Exactly
That’s a lot of salt on top
Lucky you won’t have to eat it 😂😂
WHAT. IS. THIS. WOMAN'S. ACCENT.
Russian, Latvian English
@@AllasYummyFood Thank you. :) Recipe looks great! I'm hoping to make it for my family for a special occasion sometime soon
It’s Keto enough
no