Salmon Wellington
Ingredients
1 tbsp olive oil
2 shallots, finely diced
3-4 garlic cloves, minced
300g baby spinach
150g cream cheese
10g parmesan, grated
Zest of half a lemon
1 tbsp fresh dill, chopped
1 tsp dried oregano
1 tbsp Dijon mustard
1 roll puff pastry, defrosted
1 egg, for brushing the pastry
Method
Heat 1 olive oil in a medium-sized pan over medium heat. Add the shallots and saute until softened. Add the minced garlic and cook for a further 30 seconds.
Next, add the washed spinach, and cook until wilted – 2 minutes. Add the cream cheese, lemon zest, herbs, and parmesan, and mix until combined. Season with salt and pepper to taste.
Unravel the puff pastry roll, place the salmon over the pastry, spread Dijon mustard over the salmon, and spoon the spinach mixture over the salmon. Lift the other half of the pastry over the salmon and gently press all edges. Use a fork to crimp the edges. Wrap the Wellington in cling wrap and refrigerate for 30 minutes.
Preheat oven to 200C. Place the Wellington on a baking sheet, brush with egg, and carefully score the top of the pastry. Bake for 30-40 minutes or until golden.
Allow to rest for 15 minutes before slicing. Enjoy!
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