Salmon Wellington with Spinach and Dill
85% authentic · Nordic-inspired
A variation of Salmon Wellington incorporating fresh spinach and a generous amount of dill, offering a lighter, brighter flavor profile with a subtle Scandinavian influence.
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Ingredients
- Salmon fillet600g
- Puff pastry500g
- Fresh spinach200g
- Shallots1
- Garlic1 clove
- Fresh dill3 tbsp
- Butter1 tbsp
- Egg yolk1
- Dijon mustard1 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Sauté finely chopped shallot and garlic in butter. Add spinach and cook until wilted. Squeeze out excess water. Chop spinach finely and mix with chopped dill, salt, and pepper.
- 2
Pat salmon fillet dry. Season with salt and pepper. Spread Dijon mustard over the salmon.
- 3
Lay out puff pastry. Spread the spinach and dill mixture evenly over the mustard-coated salmon.
- 4
Carefully wrap the salmon and spinach mixture in puff pastry, sealing the edges. Trim excess pastry. Place seam-side down on a baking sheet.
- 5
Brush the pastry with beaten egg yolk. Score the top lightly.
- 6
Chill for at least 30 minutes.
- 7
Bake in a preheated oven at 200°C (400°F) for 20-25 minutes, or until golden brown and cooked through.
