I’m sure that most of you are familiar with Beef Wellington, but salmon can be done in a similar way. And it is equally as delicious.
It is a healthy meal, made of a thin layer of puff pastry, a generous portion of nicely seasoned spinach and finally, a fillet of salmon on top of that.
Even though it maybe sounds and looks a little complicated, it is actually done pretty quickly.
It is a real treat, more than decent of your Sunday lunch.
I wanted something light and refreshing next to it, so I served a slaw-alike salad, but anything can work. You can serve some creamy mash, or some cooked vegetables, it is totally up to you.
- 2 salmon filets
- puff pastry
- 4 oz spinach
- 1 shallot
- 2 garlic cloves
- 1 tbsp cream cheese
- 1 tbsp Crème Fraiche
- little bit of grated Parmesan cheese
- egg yolk for coating
- First prepare the spinach. Sauté finely diced shallots and garlic, add spinach and cook for 2-3 minutes. Set aside to cool down and then squeeze the excess water out. Season it and add cheeses and Crème Fraiche. Combine well.
- Roll out puff pastry enough so that you can wrap the entire salmon filet later. Season the salmon. Place it down first (because you’re going to flip it over and then salmon will be on the top). Add spinach mix on top and wrap it with the dough in a way that the edges of the dough stay on the current upper side. Now flip it over and that way edges will be tucked under and the whole package will be sealed properly.
- Now coat it with egg yolk and make small surface cuts on the pastry (optional, but better that way). Coat with more egg yolk if there are any uncovered areas.
- Bake it in a preheated oven on 350 F for about 20-25 minutes.
- I have served it with iceberg lettuce, cabbage and carrot salad. The dressing for the salad was made out of salt, pepper, olive oil, vinegar, little honey, mustard and yoghurt. You can serve it with something else of your liking.