Sockeye Salmon Wellington Recipe
Indulge in our exquisite Sockeye Salmon Wellington, where tender, flaky sockeye salmon is enveloped in a golden, buttery pastry. Each bite reveals a savory blend of fresh herbs and creamy fillings, harmoniously baked to perfection. Served with a delicate dill sauce and seasonal vegetables, this dish promises a delightful dining experience that captures the essence of culinary sophistication.
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Ingredients
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Ingredients
Method
Directions
Prepare the filling
In a skillet over medium heat, sauté minced garlic until fragrant. Add spinach and cook until wilted. Remove from heat and let it cool down. In a mixing bowl, combine the cooled spinach, cream cheese, fresh dill, lemon zest, salt, and black pepper until smooth.
Assemble the Wellington
Preheat the oven to 200°C (400°F). Roll out one sheet of puff pastry on a lightly floured surface. Place the salmon fillet in the center, then spread the spinach mixture evenly over the salmon. Top with the second sheet of pastry, sealing the edges well to enclose the salmon and filling.
Egg wash and bake
Brush the top of the pastry with beaten egg yolk for a golden finish. Cut a few slits in the top to allow steam to escape. Place the Wellington on a baking sheet lined with parchment paper and bake for 25-30 minutes or until the pastry is golden brown.
Serve
Let the Salmon Wellington rest for a few minutes before slicing. Serve warm with your choice of sides.