Ingredients:

  • 600g center-cut salmon fillet
  • 1 sheet puff pastry, thawed and cold
  • 150g cream cheese, softened
  • 2 cups fresh baby spinach
  • 2 tbsp fresh dill, finely chopped
  • 1 lemon, zested and juiced
  • 1 clove garlic, minced
  • 1 large egg
  • 1 tbsp water
  • 1/2 cup crème fraîche
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh chives, snipped
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Pat the salmon fillet completely dry with paper towels on all sides and season with salt and pepper.
  2. Sauté the baby spinach in a dry pan until wilted. Transfer to a clean kitchen towel and wring out all excess moisture until bone-dry.
  3. In a small bowl, combine the dried spinach, softened cream cheese, chopped dill, minced garlic, and lemon zest.
  4. Roll out the cold puff pastry on a sheet of parchment paper. Place the salmon fillet in the center of the pastry sheet.
  5. Spread the cream cheese and spinach mixture evenly over the top surface of the salmon.
  6. Fold the long sides of the pastry over the salmon, then fold the ends to seal completely. Whisk the egg and water together to create an egg wash, and use it to seal the pastry seams.
  7. Flip the Wellington so the seam side is down. Brush the top with egg wash and score a decorative pattern with a paring knife. Bake for 25 minutes or until the pastry is deep golden brown and the internal temperature of the salmon reaches 145°F.
  8. While the fish bakes, whisk together the crème fraîche, Dijon mustard, snipped chives, and a squeeze of lemon juice to create the sauce.