Season the salmon heavily with salt and pepper. Place a salmon fillet on top of each mound of spinach.

This Easy Salmon Wellington Also Called Salmon En Croute Or Salmon In Puff Pastry Is A But Imp Salmon Wellington Recipe Wellington Food Salmon In Puff Pastry

Place the salmon in the centre of one half of the pastry fold pastry over as you would a piece of paper taking care not to stretch it too muchseal the edges using a fork all the way round pressing it into the pastry.

Salmon in pastry. This simple recipe uses readymade pastry to make it quick and easy. Step by Step How to Make Delicious Salmon in Filo Pastry Prepare the salmon marinade spread it over the fish and set aside Place the salmon on a stack of filo pastry Top the salmon fillets with the spinach mixture. Spread the pesto on the salmon.

Bake in a preheated oven at. Mix carefully without breaking up the salmon too much. Place the salmon in the middle of the pastry and season both sides with salt and pepper.

Preheat oven to 400F. Place several spoonfuls of the spinach mixture on top of the salmon smoothing it out so. Transfer two pieces to a large baking sheet lined with parchment paper.

Fold the other side of the rectangle over the filling and seal by brushing the edge with egg wash and crimping as you would a pie crust you. Beat the eggs and use some to brush the exposed pastry then bake at the bottom of the oven for 15 minutes. Divide 12 of the spinach between two sheets of puff pastry and mound in the center.

Mix melted butter with milk and brush this over each puff pastry pocket. Spread over the spinach leaving a 5cm border all the way around. Add 2 teaspoons of lime juice the salt and pepper and stir again.

Salmon en croûte. Brush with beaten egg. Divide the salmon mix between the two circles leaving a 12-inch border.

Salmon Wellington also known as Salmon En Croute is a savory dish of seasoned salmon that is placed on a bed of cheesy sautéed spinach and wrapped into puff pastry dough. The Dill Sauce for the salmon is beautifully creamy AND healthy made with Greek yogurt spiked with fresh dill lemon juice garlic oregano and parsley. Sit the salmon fillets on top 1cm apart then use the paper to help you fold in the pastry edges to snugly encase the salmon leaving it exposed on the top.

Arrange the slices of prosciutto over the pastry base allowing it to hang over the edge as this will later be folded over the top of the salmon. Place the salmon on top of the prosciutto and spread the herb butter over the top of the fillet. Place two circles of puff pastry onto a greased baking sheet and brush with beaten egg.

Season the salmon fillets with salt garlic powder and onion powder. Using a fork gently crimp a 5mm border around the edge of each parcel. Using a rolling pin roll pastry into four pieces each about 5 by 8 inches.

Take the remaining 4 pastry rectangles out of the fridge and place them on top of the salmon pieces. Using a palette knife gently tuck the raw pastry underneath the. A whole salmon en croûte is a lovely Christmas party centrepiece.

When taken out brush with the egg again. Sprinkle with the red onion slices then fold the overhanging slices of prosciutto over the fish. Brush with beaten egg and chill for 1 hourPreheat the oven to 400F.

Using the side of your hand carefully press the edges of the 2 pastry pieces together to seal the salmon in. Using a rolling pin gently lift and place the pastry over the salmon and trim off the corners of the raw pastry. It slathers the juicy salmon that has marinated while you prep the dill sauce with kisses of balsamic lemon juice lemon pepper.

Transfer both salmon puff pastry pockets onto a baking tray lined with baking parchment. Place a portion of salmon on the pastry and top with the spinach mixtureBrush a little beaten egg around the salmon and fold the pastry overShape into anything you want and use scrap pastry for decoration.

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