Salmon Wellington

Salmon Wellington

Ready-made puff pastry ensures this recipe is a breeze to prepare.


4 x 200g salmon fillets

2tbsp bread crumbs

500g puff pastry

2tbsp butter

1 chopped shallot

85g cream cheese

140g baby spinach

¼ cup white wine

¼ cup grated parmesan cheese

1 egg

2 minced garlic cloves


  1. Preheat oven to 200°C. Season salmon with salt and pepper. Heat butter with garlic and shallots in a pan over medium heat and cook until shallots are translucent.
  2. Increase the heat and add the white wine, letting it cook for about five minutes before adding the cream cheese. Then, continue to cook for another minute.
  3. Add the breadcrumbs, Parmesan and spinach and cook until the spinach is just softened.
  4. Unfold the puff pastry on a floured surface and cut two sheets in half, giving you four pieces.
  5. Place a piece of salmon in the middle of each piece of pastry, leaving four or 5 cm around the edges.
  6. Divide the spinach mixture into four and spread on top of the fillets.
  7. Make an egg wash with the egg and a tablespoon of water, brushing it around the edges of the puff pastry.
  8. Fold over the puff pastry and place it on a lined baking sheet.
  9. Crosshatch the top of each Salmon Wellington before brushing with more egg wash.
  10. Cook for 25 to 30 minutes until the pastry is golden brown.

Serves 4