Puff Pastry Salmon Wellington – Del’s cooking twist

Puff pastry salmon wellington makes a improbable festive dish for the vacations or every other special day. It contains a crispy golden puff pastry full of a creamy leek-salmon filling, seasoned to perfection.

In the event you’ve tried and preferred my Vegetarian Mushroom Wellington, there’s little doubt you’ll love this salmon model. It options a few of my favourite components, together with a crispy puff pastry, some completely seasoned salmon fillets, and a creamy leek-shallot filling with a splash of white wine.

The dish itself has a sublime and really French contact, that makes it very festive regardless of the event you serve it to. Now don’t let your self idiot by the attractive braiding, it’s manner simpler than it appears to be like like and you’ll certain grasp the approach very quickly. Imagine me right here, this puff pastry salmon wellington is a simple and festive recipe that all the time impress!

The components you want

• Puff pastry. You possibly can go for a recent or frozen puff pastry, in a spherical or rectangular form. If utilizing frozen, permit to thaw in a single day within the fridge earlier than utilizing.
• Salmon fillet. I like to recommend particular person salmon fillet parts, pores and skin off, and with no bones. I used recent salmon, however frozen (and thawed) salmon would do too.
• Leek + shallots. Use the white and vibrant inexperienced a part of the leeks, and alter the amount of shallots to your liking (I used a medium measurement one).
• Mascarpone. We use it each to cowl the underside of the salmon wellington and to make the leek combination completely creamy. I added some Dijon mustard for extra flavors.
• Seasoning. This consists of salt, pepper, recent dill (chopped), lemon juice, lemon zest and pink peppercorn. The final one deliver a lot taste to the dish, don’t skip them!

The best way to assemble puff pastry salmon wellington

• Unfold the puff pastry onto a baking sheet.
• Layer the mascarpone cheese, the salmon fillets, the creamy leek combination onto a big strip in the midst of the puff pastry, leaving a border on the highest and backside half.
• Utilizing a pointy knife, lower diagonal and parallel 0.6-inch (1,5 cm) strips on all sides of the puff pastry.
• Fold the highest and backside half over the filling, then alternate proper and left strips, nearly as you’d do for a braid, protecting the whole filling. Brush with egg wash and sprinkle with sesame seeds earlier than baking.

Make-ahead and storing directions

You possibly can put together this salmon wellington a day prematurely, assemble it and retailer it within the fridge. When able to bake, make sure you preheat the baking sheet earlier than sliding the puff pastry salmon wellington and bake it to make sure a crispy backside.

Leftovers will preserve for about 3 days within the fridge, saved in an hermetic container. Reheat in a 375°F (190°C) preheated oven for a couple of minutes, till heated by. Don’t reheat within the microwave or the puff pastry will lose its crispiness.

Serving solutions

I prefer to serve this puff pastry salmon wellington with Smashed Lemony Potatoes and a facet of lettuce or Arugula Pear Salad with Blue Cheese for a fancier model. Different concepts embody this Butternut Squash and Wild Rice Casserole and this improbable Maple Roasted Vegetable with Parsnip Puree. Accompany with a glass of white wine, like a Sauvignon blanc or why not with a Riesling.

Different festive mains you could like:

Print

• Writer: Delphine Fortin
• Prep Time: 30 minutes
• Cook dinner Time: 25 minutes
• Complete Time: 55 minutes
• Yield: 6–8 servings 1x
• Class: Mains

Puff pastry salmon wellington makes a improbable festive dish for the vacations or every other special day. It contains a crispy golden puff pastry full of a creamy leek-salmon filling, seasoned to perfection.

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1. Minimize the salmon parts in half, in order that all of them are roughly the identical measurement. Season generously on either side with salt, pepper and recent dill. Add a squeeze of lemon juice and let marinate in a shallow dish for about quarter-hour.
2. Soften butter in a big skillet positioned over medium warmth. Add the shallots, leeks, and prepare dinner them till tender however not brown, stirring usually, about 5-8 minutes. Add a splash of white wine, and prepare dinner for two further minutes. Stir within the Dijon mustard, ⅓ cup (70g) mascarpone, and season with salt and pepper. Put aside.
3. Unfold a big spherical or rectangle puff pastry sheet onto a baking sheet lined with parchment paper.
4. Preheat the oven to 400°F (200°C) along with a baking sheet.
5. Utilizing an offset spatula or a rubber spatula, unfold the remaining ⅓ cup (70g) mascarpone in a big strip the center of the puff pastry, leaving a margin on the highest and backside facet. Season with salt and pepper, and sprinkle some recent dill throughout. Cowl with the salmon parts, making them overlap to make sure a thick layer of salmon all through. Season with extra salt, add pink peppercorn, extra recent dill, and lemon zest. Now cowl with the leek combination.
6. Minimize the puff pastry sides into parallel diagonal strips, about 0.6-inch (1,5 cm) every, on either side of the filling. Fold the highest and backside a part of the puff pastry over the filling, then fold the strips, alternating proper and left facet, till the salmon-leek filling is roofed totally.
7. In a small bowl, whisk collectively the egg with 1 Tablespoon water and a pinch of salt. Brush the puff pastry with egg wash, and canopy with white and/or black sesame.
8. Slide the salmon wellington with its baking sheet onto the recent preheated baking sheet**** (be very cautious to not burn your self) and bake for about 25 minutes, or till the crust is golden brown. Let cool for about 10 minutes earlier than slicing and serving.

Notes

* I like to recommend 4 particular person salmon parts, every lower in half. Keep in mind to make use of them pores and skin off (you may ask the individuals in cost within the fish part to take away it for you, they normally have very sharp knives to do it).

** Vital word concerning the leeks. Use the white half and vibrant inexperienced half solely (discard the powerful darkish inexperienced leaves and use them for a leek potato soup for example). Minimize the leek lengthwise within the heart, then slice it thinly. It’s vital to rinse it very properly underneath working water to take away any filth or sand (you don’t desire a sandy texture, it will wreck the dish). Drain properly earlier than utilizing, pat-drying with paper towel if essential. I normally use a salad spinner to make my job simpler.

*** Mascarpone could be changed with plain cream cheese.

**** Baking the salmon wellington onto a very popular baking sheet ensures that the underside half might be crispy as a substitute of turning soggy whereas baking.

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