Salmon Wellington
"This Salmon Wellington recipe (salmon en croute) is made with buttery puff pastry, salmon, a creamy spinach filling with lemon zest and dill...."
INGREDIENTS
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1-2 large sheet puff pastry sheets- thawed overnight in the fridge, see notes. We love the Dufour brand, made with real butter.
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1 – 1 ¼ lb salmon fillet, skin off, pin bones removed (king or coho work best here, see notes)
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¼- ½ teaspoon salt
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¼ teaspoon pepper
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2 teaspoons Dijon mustard
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1 tablespoon olive oil
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1 shallot, finely diced
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2 garlic, roughly chopped
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8 ounces fresh baby spinach, chopped
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¼ cup fresh dill, chopped
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⅔ cup cream cheese, cut or spooned into pieces
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¼ teaspoon salt, more as needed
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¼ teaspoon pepper
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1 tablespoon lemon zest
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1 egg yolk
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1 egg
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1 tablespoon milk or half and half
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