Autumn nights have arrived in London and with it comes the need for puff pastry wrapped meats but as you all know…I’m a salmon addict. So yeah I do salmon Wellington. It is a warm hug on a cold fall evening and, as 99% of recipes on this blog, it’s easy peasy lemon squeezy.
Start by preheating your oven at 200C
You will need:
- A sheet of puff pastry at room temperature
- 1 boneless skinned salmon fillet
- 2.5tbs of butter
- 1/2 onion chopped
- 1 cup of spinach
- 1/2 cup finely chopped mushrooms
- salt and pepper to taste
- 1/3 cup herbs and breadcrumb mix
- 150g plain Philadelphia cheese or whatever cream cheese you prefer
- 1.5 cloves crushed garlic
- Fresh basil, chopped
- 0.5tsp dried tarragon
- Fresh dill, chopped
- 1/2 cup of Parmesan
Melt the butter in a pan and cook your garlic and onion until soft and translucent.
Add your spinach, mushrooms, salt and pepper and cook until spinach is wilted and mushroom is soft.
Add in your cream cheese and stir until combined, then add the breadcrumbs, and the chopped herbs along with the Parmesan. Stir everything until its combined and set aside.
On your clean work surface smooth out the puff pastry and place you salmon on one side of it. Spoon a few tablespoons of your cheese mixture on the salmon, then fold your pastry over it and trim the edges.
Beat the egg and brush it on the top and edges of the pastry and score the top, then brush it again with the eggwash.
Bake for 25 minutes until the top is golden, slice and enjoy.