Salmon Wellington is a delicious & special meal. It combines rich salmon with a cream cheese & leek filling, baked in golden brown and flaky puff pastry.
The default recipe serves 4.
- 1 tbsp olive oil
- 100g thinly sliced leeks
- 2 cloves garlic, finely chopped
- 150g spinach
- 100g cream cheese
- 1 tsp finely chopped thyme leaves
- 300g puff pastry
- flour, for dusting
- 500g salmon fillet, skinless
- 2 tbsp breadcrumbs
- 1 egg, beaten
for the lemon & dill creme fraiche…
- 6 tbsp creme fraiche (see note 1)
- 2 tsp finely chopped dill
- 1 tbsp lemon juice
- Preheat the oven to 220C/425F.
- Heat the olive oil over medium-high heat in a large frying pan. Add the leeks and cook for 3-4 minutes until they start to lightly brown.
- Add the garlic and cook for a further minute before adding the spinach and stirring it around the pan regularly until it fully wilts.
- Reduce the heat to low and add the cream cheese to the pan along with the thyme. Stir everything together until fully combined and season well. Remove from the heat.
- Gently roll out the pastry on a lightly floured surface. Roll it until it is just over double the size of the salmon in both length and width.
- Pat the salmon dry and season well. Place it in the middle of the pastry, bottom side up (the side that would have had the skin on it facing up).
- Spoon the leek mixture on top of the salmon and spread it out evenly.
- Scatter the breadcrumbs over the top of the leek mixture.
- Fold the pieces of pastry from the long side of the salmon over the top of it so they slightly overlap in the middle and press lightly together. Trim the long ends of the pastry on either side so there is just enough to fold into the parcel, like you would when wrapping a present. Fold in the edges and lightly press.
- Flip the parcel over and transfer it to a baking tray lined with baking/parchment paper. Cut diagonal lines across the length of the pastry with a sharp knife, and then diagonally the other way, to make a cross-hatched pattern. Use a pastry brush to brush the beaten egg all over the top.
- While the salmon is baking make the lemon dill creme fraiche by whisking all the ingredients together in a bowl.
- Bake for 25 minutes in the oven and rest for 10 minutes before serving. Serve with the lemon dill mayo drizzled over the sliced wellington.
- You can use sour cream instead of creme fraiche, for a more piquant sauce.
- To prevent the bottom of the parcel from getting soggy make sure to pat the salmon with paper towel before adding it to remove excess moisture. Also, make sure to use the breadcrumbs which will soak up any excess moisture and make sure that you score the parcel to let steam escape.
- You can also cook the parcel on a rack, lined with baking paper, to help the heat circulate all around the pastry.
- For a crispier version, you can also try this will filo pastry. Sear the parcel for around a minute on each side in a pan before cooking to help it turn a rich golden colour.
- Leftovers can be kept in the fridge for up to 3 days. Reheat in the oven for best results, or enjoy cold.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Bake
- Cuisine: British
- Serving Size: 1
- Calories: 746
- Fat: 38g
- Carbohydrates: 59g
- Protein: 36g
Keywords: dinner, fancy, special, salmon, fish, british