Ingredients:

  • 600g (Approx. 1.3 lbs) large skinless, boneless salmon fillet, uniform thickness.
  • Kosher salt and freshly cracked black pepper, to taste.
  • 15g (1 tablespoon) unsalted butter.
  • 1 medium shallot, finely minced.
  • 150g (5 ounces) fresh spinach, washed and dried thoroughly.
  • 120g (1/2 cup) ricotta cheese (whole milk, drained).
  • 60g (1/4 cup) cream cheese (full fat, softened).
  • 15g (3 tablespoons) fresh dill, finely chopped.
  • 1 tablespoon fresh chives, snipped.
  • Zest from 1/2 medium lemon.
  • 1 teaspoon Dijon mustard.
  • 500g (1 block or 2 sheets) all-butter puff pastry, store-bought, chilled.
  • 1 large free-range egg, whisked with 1 teaspoon of water (for egg wash).
  • 1 teaspoon sesame seeds or poppy seeds (optional garnish).

Instructions:

  1. Trim the salmon into a neat rectangular block. Pat dry thoroughly and season lightly with salt and pepper. Place in the refrigerator to chill.
  2. Melt the butter in a pan over medium heat. Sauté the minced shallots until translucent (about 3 minutes). Add the thoroughly dried spinach and cook until just wilted. Remove from heat.
  3. Transfer the cooked spinach mixture to a fine-mesh sieve or a clean tea towel. Crucially, squeeze out all excess moisture to prevent a soggy pastry base.
  4. In a bowl, combine the dried spinach mixture, ricotta, softened cream cheese, fresh dill, chives, lemon zest, salt, and pepper. Mix until just combined, taste, adjust seasoning, and return the mixture to the fridge to chill slightly.
  5. On a lightly floured surface, roll out the puff pastry into two rectangles (Sheet 1: approximately 30cm x 20cm; Sheet 2: slightly smaller). Place the larger Sheet 1 onto a parchment-lined baking sheet. Lightly brush the area where the salmon will sit with Dijon mustard, leaving a 5cm border.
  6. Spread half of the chilled ricotta-spinach filling evenly over the mustard layer. Place the chilled salmon fillet precisely on top, then gently spread the remaining filling over the top and sides of the salmon block.
  7. Brush the exposed pastry border of Sheet 1 with the egg wash. Place Sheet 2 of the pastry over the salmon and filling. Press the edges together firmly to seal. Trim excess pastry, leaving a 1 cm seam. Crimp the edges tightly.
  8. Refrigerate the assembled Salmon Wellington for a minimum of 30 minutes. Do not skip this step, as it is essential for the pastry to hold its shape during baking.
  9. Preheat your oven to 200°C (395°F). Remove the chilled Wellington. Brush the entire surface generously with the remaining egg wash and sprinkle with optional seeds.
  10. Use a sharp knife to cut 3–4 small slits (vents) into the top centre of the pastry to allow steam to escape.
  11. Bake for 30–35 minutes, or until the pastry is puffed up and deep golden brown. If the pastry browns too quickly, lightly tent it with foil.
  12. Remove from the oven and let the Salmon Wellington rest on the baking sheet for 5–10 minutes before slicing and serving.