Ingredients:

  • 4 center-cut salmon fillets (approx. 6 oz / 170g each), skin removed
  • 1 tbsp neutral oil
  • 0.5 tsp fine sea salt
  • 0.25 tsp freshly cracked black pepper
  • 10 oz fresh baby spinach, roughly chopped
  • 4 oz cream cheese, softened
  • 2 cloves garlic, minced
  • 1 tbsp lemon zest
  • 1 tsp lemon juice
  • 2 tbsp fresh dill, finely chopped
  • 2 tbsp panko breadcrumbs
  • 17 oz frozen puff pastry, thawed but cold (2 sheets)
  • 1 large egg
  • 1 tbsp water
  • 0.5 tsp flaky sea salt

Instructions:

  1. Season salmon fillets with fine sea salt and black pepper. Heat oil in a non-stick skillet over medium-high heat. Sear salmon for 1 minute per side to create a flavor crust. Transfer to a plate and chill in the refrigerator until cold.
  2. In the same skillet, wilt the chopped spinach over medium heat until all moisture has evaporated. Place the spinach in a clean kitchen towel and squeeze out every drop of remaining liquid.
  3. In a medium bowl, combine the dried spinach, softened cream cheese, minced garlic, lemon zest, lemon juice, dill, and panko breadcrumbs. Mix until a thick paste forms.
  4. On a lightly floured surface, roll out the cold puff pastry sheets and cut into four equal squares. Place a portion of the spinach mixture in the center of each square, top with a chilled salmon fillet, and fold the pastry edges over to seal. Place seam-side down on a parchment-lined baking sheet.
  5. Whisk the egg and water to create an egg wash. Brush the tops of the pastry with the egg wash and sprinkle with flaky sea salt. Chill the assembled Wellingtons for 15 minutes.
  6. Preheat oven to 400°F (200°C). Bake for 20-25 minutes until the pastry is deep golden brown and the internal temperature of the salmon reaches 145°F (63°C).