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Salmon Wellington

This is a seafaring take on the classic beef wellington. A beef wellington is beef tenderloin seared, coated with a mushroom reduction called duxelles and less frequently pate, then wrapped with puff pastry and baked till golden brown. In this oceanic version, I use salmon, spinach and cheese for the interior ingredients of my pastry.

I like the combination of tangy goat cheese, softened well, creamy, cream cheese, and wonderfully salty, nutty pecorino. The breadcrumbs act as a binder with the cheese to make the spinach and onions cohere together. Dill is the easy and natural friend of salmon, and I think it is perfect here.

Wrap the salmon and spinach in buttery pastry, sip a glass of wine while you wait for 25 minutes, then dig in to a flaky, flavorful and fabulous fish feast. Enjoy!

2 tablespoons butter
2 garlic cloves, minced
1 small onion, diced
5 ounces spinach
1 teaspoon salt
1 teaspoon pepper
1/3 cup seasoned pankoyxs breadcrumbs
2 ounces goat cheese
2 ounces cream cheese
1/4 cup shredded pecorino romano cheese
2 tablespoons fresh dill, chopped
1 sheet puff pastry, defrosted
2 4 ounce salmon fillets
1 teaspoon salt
1 teaspoon pepper
1 beaten egg

Preheat the oven to 425 degrees F.

In a pan over medium heat, melt the butter. Add the garlic and onions and cook until translucent. Add the spinach, salt, and pepper and cook until the spinach is wilted.

Add the breadcrumbs, cream cheese, goat cheese, pecorino romano cheese and fresh dill; stir until the mixture is evenly combined and the cheese is melted. Remove from the heat and set aside.

Slice the puff pastry into 2 equal sized rectangles. Place one fillet in the center of each puff pastry and salt and pepper all sides of the salmon.

Dive the spinach mixture evenly between the would-be puff pastry parcels, smoothing it out on top of each salmon fillet.

Fold the edges of the puff pastry over the salmon and spinach, trimming any excess pastry away. Flip the pastry parcels over and place on a baking sheet lined with parchment paper.

Brush the salmon wellingtons with the beaten egg. Score the tops with a knife to let steam escape while baking. 

Pop in the oven for 25 minutes or until the pastry is golden brown. Slice and serve!


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