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Individual Salmon Wellingtons Recipe

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4.8 from 149 reviews

Individual Salmon Wellingtons are a delightful and elegant dish featuring tender salmon fillets topped with a flavorful herb-mustard mayonnaise, fresh spinach, and crumbled feta, all wrapped in flaky puff pastry and baked to golden perfection. This recipe highlights a perfect balance of creamy, tangy, and fresh flavors, ideal for a special dinner or an impressive appetizer.

Ingredients

Units Scale

Salmon and Toppings

  • 4 salmon fillets
  • Salt and pepper to taste
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried dill
  • Zest of 1 lemon
  • 1/4 cup crumbled feta cheese
  • 1 cup fresh spinach

Puff Pastry and Assembly

  • 1 sheet puff pastry (thawed)
  • 1 egg (beaten)
  • 1 tbsp water

To Serve

  • Lemon wedges for serving

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking.
  2. Prepare the Salmon: Pat the salmon fillets dry with paper towels and season both sides evenly with salt and pepper to enhance their natural flavors.
  3. Make Herb-Mustard Sauce: In a small bowl, combine mayonnaise, Dijon mustard, dried oregano, dried basil, dried dill, and lemon zest. Mix well and set aside half of the mixture for serving later.
  4. Top the Salmon: Spread the remaining herb-mustard mixture evenly on top of each salmon fillet. Sprinkle crumbled feta cheese over the sauce and layer fresh spinach leaves on top.
  5. Prepare Puff Pastry: Roll out the thawed puff pastry sheet on a lightly floured surface and cut it into four equal squares. Then roll each square to approximately a 7×7-inch size to ensure enough pastry to wrap around the salmon.
  6. Assemble Wellingtons: Place each salmon fillet topping side down in the center of a pastry square. Fold the pastry over the fillet, pinching the edges carefully to seal the parcels completely.
  7. Apply Egg Wash: Place the sealed pastry bundles seam-side down on the prepared baking sheet. Brush the tops and sides of each pastry wellington with an egg wash made by beating the egg with water. Cut a few small slits on top of the pastry to allow steam to escape during baking.
  8. Bake: Bake the salmon wellingtons in the preheated oven for 20 to 25 minutes, or until the puff pastry is golden brown and crisp.
  9. Serve: Serve the wellingtons warm with reserved herb-Dijon sauce on the side along with fresh lemon wedges to squeeze over just before eating.

Notes

  • Ensure the puff pastry is fully thawed before rolling to prevent cracking.
  • Pinch the pastry edges firmly to avoid any leakage of filling during baking.
  • Use fresh spinach rather than frozen for better texture and flavor.
  • You can swap feta cheese with goat cheese for a creamier alternative.
  • This dish pairs well with a simple green salad or roasted vegetables for a complete meal.

Find it online: https://queenrecipe.com/individual-salmon-wellingtons-recipe/