Directions
- 1In a pan, heat butter, chopped shallots, and garlic over medium heat.
- 2Sauté until the shallots become translucent.
- 3Bring the heat to high and add the white wine.
- 4Let the liquid cook out for about 5 minutes.
- 5Add the spinach.
- 6Sauté just until the spinach softens (3 minutes).
- 7Add parmesan cheese and cream cheese.
- 8Season with salt and pepper to taste.
- 9Place the salmon onto the puff pastry.
- 10Season the salmon with salt and pepper.
- 11Add cheesy spinach mixture on top of the salmon.
- 12Fold the puff pastry over the salmon.
- 13Line a baking sheet with parchment paper and place the salmon wellington seam side down.
- 14Make crosshatch slits on top of the Wellington with a knife.
- 15Brush with egg wash.
- 16Bake at 400 F (205C) degrees Fahrenheit for 25-30 minutes.
- 17Serve the salmon wellington.
Ingredients
- 300 g Salmon
- 1 sheet Puff Pastry
- 30 g Butter
- 100 g Shallot
- 2 cloves Garlic
- 100 ml White wine
- 80 g Baby spinach
- 20 g Parmesan
- 200 g Cream Cheese
- Salt
- Pepper
- Egg Wash
Equipment
panwooden spatulaknifebaking sheetparchment paperpastry brush
Tips
- Puff pastry can be bought at the store, it is sold in almost all stores. You can choose puff pastry with or without butter, also with gluten or gluten-free.
- You can use an egg wash to seal edges together, add shine, or enhance the golden color of baked goods. To start, mix egg plus 1 tablespoon of liquid (water, milk, or cream) in a small bowl with a fork until combined. You’ll apply it with a pastry brush.
- If you’d like to share your recipe with me, you can tag me on Instagram (@chefsofiaa).
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