Salmon Wellington Appetizer – Flaky salmon is wrapped in a golden puff pastry crust with a creamy and flavorful filling. Perfect for any party or gathering!
This recipe is:
- Perfect for beginners
- Great for entertaining
- Can be customized with your favorite flavors
Thaw puff pastry overnight in the fridge. Then place on the counter 10 minutes before rolling.
Make the Filling: In a large skillet or pan, heat butter over medium heat. Add garlic and saute until fragrant, about 3-4 minutes. Lower heat and add the chopped spinach, stirring and wilting. Remove from heat and let cool. Once cool squeeze out extra moisture.
Then add in the dill and cream cheese, and stir until the cream cheese is fully incorporated. Add salt pepper, and set aside.
Make the egg wash. In a small bowl, whisk one egg with a splash of water, and whisk well, set aside.
Assemble: On a floured surface, gently unfold the puff pastry. Flour the top of it and roll it out just a little, to fit the salmon- you don’t want it too thin. Cut it into squares that will fit your salmon leaving room on the sides to seal. Brush the bottom with mustard.
Pat the Salmon dry with paper towels. Then cut it into the size you desire for your appetizer. I cut mine into 2 inch squares. Season the salmon generously with salt and pepper on both sides. Place the salmon on one side of the puff pastry, leaving an inch of space around it to seal.
Spoon the spinach filling over the salmon. Smooth it out as best you can. Brush the egg wash lightly on all exposed puff pastry, then carefully fold it over the salmon, pressing out any air bubbles, before sealing. Then, press the edges together with the side of your hand. Trim to 1/2 inch. Crimp the edges with a fork. Brush the top of the pastry with egg wash, as well as the edges. Cut or crosshatch the top to create a design if you like. Refrigerate for 30 minutes.
Place a sheet pan in the oven and preheat the oven to 400F. When ready to bake, slide the salmon with the parchment paper onto the hot sheet pan, and bake in the middle of oven the until beautifully golden, about 20-25 minutes. Turn halfway through if need be.
Let stand 5-10 minutes, and serve.
Recipe
Salmon Wellington Appetizer – Bite Size Elegance
1–2 large sheet puff pastry sheets- thawed overnight in the fridge
1 – 1 1/4 lb salmon fillet, skin off, pin bones removed
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Dijon mustared
Spinach Filling
1 tablespoon butter
2 garlic cloves, roughly chopped or 1 tablespoon garlic powder
8 ounces fresh baby spinach, chopped
1/4 cup fresh dill, chopped
2/3 cup cream cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Egg wash
1 egg
1 tablespoon water
Thaw puff pastry overnight in the fridge. Then place on the counter 10 minutes before rolling.
Make the Filling: In a large skillet or pan, heat butter over medium heat. Add garlic and saute until fragrant, about 3-4 minutes. Lower heat and add the chopped spinach, stirring and wilting. Remove from heat and let cool. Once cool squeeze out extra moisture.
Then add in the dill and cream cheese, and stir until the cream cheese is fully incorporated. Add salt pepper, and set aside.
Make the egg wash. In a small bowl, whisk one egg with a splash of water, and whisk well, set aside.
Assemble: On a floured surface, gently unfold the puff pastry. Flour the top of it and roll it out just a little, to fit the salmon- you don’t want it too thin. Cut it into squares that will fit your salmon leaving room on the sides to seal. Brush the bottom with mustard.
Pat the Salmon dry with paper towels. Then cut it into the size you desire for your appetizer. I cut mine into 2 inch squares. Season the salmon generously with salt and pepper on both sides. Place the salmon on one side of the puff pastry, leaving an inch of space around it to seal.
Spoon the spinach filling over the salmon. Smooth it out as best you can. Brush the egg wash lightly on all exposed puff pastry, then carefully fold it over the salmon, pressing out any air bubbles, before sealing. Then, press the edges together with the side of your hand. Trim to 1/2 inch. Crimp the edges with a fork. Brush the top of the pastry with egg wash, as well as the edges. Cut or crosshatch the top to create a design if you like. Refrigerate for 30 minutes.
Place a sheet pan in the oven and preheat the oven to 400F. When ready to bake, slide the salmon with the parchment paper onto the hot sheet pan, and bake in the middle of oven the until beautifully golden, about 20-25 minutes. Turn halfway through if need be.
Let stand 5-10 minutes, and serve.
Share With Us