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Fish & seafood
Salmon Wellington
An impressive festive dish featuring tender salmon fillet and spinach wrapped in a crisp puff pastry crust.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Skin and debone the salmon. Season with salt, pepper, and oregano.
2
Melt the butter in a skillet. Sauté the spinach with salt and nutmeg. Strain the cooked spinach, press out excess moisture, and let it cool.
3
Chop the spinach and mix it with the sour cream and lemon juice.
4
Roll out the pastry and cut it into two identical rectangles. Place the spinach on the first rectangle, then top with the salmon. Cover with the second sheet of pastry and crimp the edges to seal.
5
Brush the top with beaten egg and score a diamond pattern using a knife.
6
Bake at 200 °C (400 °F) for 30–35 minutes until golden brown.
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