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Salmon Wellington

Mains

Ingredients

  • 1–2 large sheet puff pastry sheet (~450g)
  • 500 g salmon fillet, skin removed
  • 2 tsp Dijon mustard
  • S&P For the spinach duxelle:
  • 1 shallot or half an onion, finely diced
  • 2 garlic cloves, roughly chopped
  • 225g fresh baby spinach, chopped
  • Olive oil
  • Chopped dill For the mushroom duxelle:
  • 500g mushrooms Egg wash:
  • 1 egg

Method

  1. Mushroom duxelle: Finely chop the mushrooms and fry in a hot pan with a little olive oil and some seasoning. When the mushrooms begin to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste. Remove the duxelle from the pan and leave to cool.
  2. Spinach duxelle: In a large pan, heat olive oil over medium heat. Add the onion/shallot and garlic and saute until fragrant, about 3-4 minutes. Lower heat and add the chopped spinach, stirring and wilting. Add the dill and turn off the heat. Add salt pepper, and lemon zest and set aside.
  3. Make the egg wash. In a small bowl, whisk one egg and set aside.
  4. Assemble: On floured parchment paper, gently unfold the puff pastry. Flour the top of it and roll it out just a little, to fit the salmon- you don’t want it too thin, see notes. (Make sure your puff pasty will fit over the top of the salmon+filling with 1 inch around all three sides-otherwise you’ll need two sheets).
  5. Season the salmon generously with salt and pepper on both sides. Place the salmon on one side of the puff pastry, leaving an inch of space around it to seal. Brush the salmon with the dijon mustard.
  6. Place the salmon fillet in the centre of the puff pastry sheet, then spoon the spinach duxelle on top, smoothing it over.
  7. Flip the salmon over, then spoon the mushroom duxelle on top.
  8. Brush the egg wash lightly on all exposed puff pastry, then fold it over the salmon, pressing the edges together on top and flip it over.
  9. Brush the top of the pastry with egg wash, as well as the edges. Score a crosshatch the top.
  10. Slide it onto a plate or platter (with the parchment) and refrigerate for 30 minutes.
  11. Place a sheet pan in the oven and preheat the oven to 200°C. When ready to bake, slide the salmon with the parchment onto the hot sheet pan, and bake in the middle of oven the until beautifully golden, anywhere between 20-35 minutes. Turn halfway through if necessary.

Note

Baking on a hot preheated sheet pan will help the bottom crisp and cook through.