salmon wellington
Freshly baked wellingtons stuffed with salmon and fresh green spinach leaves.
Basic ingredients for salmon wellington
- 400g salmon fillets cut into 2-inch pieces
- 600g puff pastry dough
- 1 teaspoon oil
- 1 tablespoon chopped garlic
- 1 large onion, chopped
- 2 cups shredded Spinach,
- salt to taste
- 1/4 cup crumbled Feta cheese Juice of 1 Lemon
- 2 tablespoons chopped fresh,
- 1 egg, beaten Black sesame seed for sprinkling
How to make salmon wellington
- In a nonstick skillet, heat oil. Sauté the garlic for 30 seconds.
- Mix in onions and saute until translucent. Mix in the spinach.
- Mix in a little salt and crushed peppercorns. Transfer to a plate.
- Mix in the feta cheese.
- Place the fish on a plate. Rub the fish pieces with salt, lemon juice, and dill. Leave to rest for 10 minutes.
- Sprinkle flour on the worktop. After this, Roll out a portion of the dough onto it. Then, fold in the edges and dust with flour. Roll out again to form a thin sheet.
- Place the spinach mixture in the middle, then place the fish piece on top. Preheat the oven to 180deg C.
- Cut along the opposite sides of the fish. To make a braid, brush the fish with some beaten eggs. Seal the edges. Prepare the rest of your wellingtons in the same way.
- The wellingtons should be placed on a baking sheet and brushed with the egg whites. Bake for about 15-20 minutes, then sprinkle with the black and white sesame seed.