Salmon Wellington Recipe
Wild salmon with cream cheese and spinach wrapped in puff pastry, served with a lemon leek sauce, mashed potatoes, and seasonal vegetables
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Ingredients
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Salmon Wellington
Lemon Leek Sauce
Mashed Potatoes
Seasonal Vegetables
Method
Salmon Wellington Preparation
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add fresh spinach and sauté until wilted. Remove from heat and let cool. In a bowl, mix cream cheese with sautéed spinach, salt, and pepper.
Assemble the Wellington
Lay out one puff pastry sheet on a floured surface. Place a piece of salmon in the center, top with the cream cheese mixture, and cover with the second piece of salmon. Fold the pastry over the salmon and seal the edges. Brush with egg wash.
Bake
Preheat the oven to 400°F (200°C). Place the assembled Wellington on a baking sheet and bake for 25-30 minutes, or until golden brown.
Lemon Leek Sauce Preparation
Make the Sauce
In a saucepan, melt butter over medium heat. Add sliced leeks and sauté until soft. Pour in heavy cream and lemon juice, and bring to a simmer. Season with salt and pepper. Cook until slightly thickened.
Mashed Potatoes Preparation
Seasonal Vegetables Preparation
Roast the Vegetables
Toss mixed seasonal vegetables with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven at 400°F (200°C) for 15-20 minutes, or until tender.