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Herbed Salmon Wellington
Herbed Salmon Wellington
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Salmon and herbed cheese wrapped in puff pastry for a delicious twist on classic Beef Wellington.
Ingredients:
  • 1 (2.5 pound) salmon, skin removed
  • 1 (17.25 ounce) package frozen puff pastry, thawed
  • 1 (6 ounce) package garlic and herb soft spreadable cheese
  • 1.5 teaspoons garlic salt
  • 1 large egg
  • 6 sprigs fresh dill
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
  • Cut salmon into 6 pieces, each sized like a deck of cards.
  • Unfold thawed puff pastry and cut each sheet into 3 rectangles, making 6 pieces in total. Roll out each puff pastry rectangle to a 5 x 8-inch size, then trim off any excess dough.
  • Cover half of the puff pastry with a generous layer of creamy spreadable cheese, leaving a small border untouched. Lay a piece of salmon on top and season with garlic salt and black pepper. Finish by spreading another layer of spreadable cheese over the salmon.
  • Make diagonal slits on one side of the puff pastry. Place a piece of salmon on top and fold the pastry over, sealing the edges by crimping them. Transfer it to a baking sheet lined with parchment paper and continue with the rest of the salmon pieces.
  • Whisk egg in a small bowl until fluffy. Coat salmon packets with the egg mixture and season with a touch of garlic salt and pepper.
  • After 35 minutes in the preheated oven, serve promptly decorated with fresh dill.

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