This dish refers to the famous Beef Wellington, but instead of beef we use salmon.
It takes some time to prepare, but it's not very difficult. As a reward, you will receive a unique, festive dish with a juicy and aromatic filling.
Jeśli zależy Ci na pięknym wyglądzie potrawy, poczekaj nieco dłużej z krojeniem niż ja i użyj ostrzejszego noża, bez ząbków! Uznajmy, że ja popełniłam błąd, żebyście Wy nie musieli. 🙂
Inspiration comes from the Kwestia Smaku blog, with my changes to the spinach and mushroom filling.
I recommend it, especially for special occasions!
Salmon Wellington
A delicious, juicy and elegant version of salmon in puff pastry, with mushrooms and spinach
Equipment
- chopping board
- bowl
- big frying pan
- knife and big spoon
- measuring cups and spoons; cup = 250ml, Tbsp = 15ml, tsp = 5ml
- oven and baking tray
- baking paper
Ingredients
- ca 1 kg salmon fillet possibly even cut, no skin
- 2-3 tsp mild mustard
- 2 packages puff pastry
- 1 egg
Mushroom filling
- 250-300 g button mushrooms
- 1 tablespoon butter
- ½ tsp tarragon
Spinach filling
- 200 g baby spinach
- 2 medium shallots
- 1 clove of garlic
- 1 tablespoon breadcrumbs
Instructions
Preparations
- Prepare all the ingredients: grate the mushrooms on a coarse grater, cut the shallots into half-slices, press or chop the garlic. If the spinach has not been washed, rinse and dry it.Keep the puff pastry in the fridge until you wrap the salmon.
Mushroom filling
- Na dużej patelni rozgrzej masło, duś pieczarki na średnim ogniu, dopraw solą i pieprzem. Nie musisz dodawać wody, pieczarki puszczą jej dużo, ale mieszaj całość, aby nic nie przywarło. Duś, aż cała woda wyparuje.Transfer to a bowl or a deep plate and set aside to cool.
Spinach filling
- Add butter and shallots to the same pan and simmer over low heat until the shallots are tender. Add the spinach and garlic and stir until the leaves wilt and the juices evaporates. Add breadcrumbs, season with salt and pepper, mix well and set aside to cool slightly.Place the cooled spinach on a cutting board and chop it quite finely. Set aside for later.
Rolling-up
- Preheat the oven to 220℃. Line a large baking tray with baking paper.
- With this amount of ingredients, you can make one larger or two narrower rolls.Below are instructions for one, larger roll. If you are making two, cut the fillet lengthwise into two equal pieces. For each piece of salmon, use one package of puff pastry and half each of the spinach and mushroom filling.
- Take one package of puff pastry from the fridge and unfold it immediately on a baking tray, lined with baking paper. Thanks to this, you will not have to transfer the delicate rolls before baking.Place the spinach filling in the center, spreading it to the shape and size of the salmon fillet.
- Place the fish on the spinach layer. Spread mustard on it. Place the mushroom filling on top. If the puff pastry sticks out too much on one side, you can cut it leaving an edge of about 5 cm all around.
- Beat the egg in a cup with a fork. Take the second sheet of puff pastry out of the fridge - you will use it to cover the fillet. Fold the edges of the lower piece of dough up, creating something like a boat. Cover the whole thing with the second sheet of dough and tuck the edges slightly under. You can lightly brush the lower edges of the dough with egg, which will make it easier for the pieces to stick together.Brush the top with the eggwash and cut crosswise with a knife, making a grid pattern.
- Place the baking tray in the oven and bake for about 30 minutes until the top is dark golden. If you are baking two smaller rolls, check if they are ready after about 20 minutes.
- Give the salmon Wellington a few minutes to rest before slicing it.
Did you like this recipe?
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