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–+ servings

Salmon wellington

Salmon wellington, better known as the French 'salmon en croute'. Delicious and really easy to make. A great main course to serve this Christmas!
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US customary - Metric
Preparation10 minutes
Cook time25 minutes
Total time35 minutes
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Ingredients

4 people
For the wellington:
  • 500 gram salmon (in 1 piece)
  • 1 roll puff pastry (270 gram)
  • 2 tbsp sesame seeds
  • 1 egg
  • a dash of milk
For the cream cheese filling:
  • 100 gram cream cheese
  • 2 tsp lemon juice
  • 2 tbsp parsley (finely chopped)
  • ½ tbsp dill (finely chopped)
  • 2 tbsp chives (finely chopped)
  • 1 clove garlic
  • salt and pepper

Equipment

  • Food processor
  • Baking sheet
  • Parchment paper
  • Basting brush

INSTRUCTIONS (how to make this recipe):

  • Preheat the oven to 200 degrees Celsius / 390 Fahrenheit top and bottom heat.
  • Place all the ingredients for the cream cheese filling in a food processor and blend until smooth. Season with salt and pepper to taste.
  • Pat the salmon dry with a paper towel. Cut the puff pastry roll in half and place the salmon on top. Make sure the salmon protrudes about 1cm from the pastry on all sides.
  • Sprinkle the salmon with salt and pepper to taste, then spread the herb cream cheese on top. Beat the egg with a dash of milk and brush the edges of the pastry.
  • Cover with the rest of the pastry. Do you have some pastry left over? Use a cookie cutter to cut out cute designs and spread them over the top as I did.
  • Brush the top with the rest of the egg wash and sprinkle a few sesame seeds on top to taste. Bake the salmon in the oven for about 25-30 minutes until golden brown. Enjoy!
Nutrition information per portion
Calories: 526kcal | Carbohydrates: 28g | Proteins: 30g | Fats: 21g | Saturated fats: 7g

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