Salmon Wellington

Salmon Wellington

Salmon in puff pastry with spinach and mushrooms



  • 1 kg salmon fillet, skinless
  • 2 teaspoons mustard, e.g., honey mustard
  • 2 packs puff pastry (total approx. 460 g)
  • 1 egg


  • 200 g fresh baby spinach
  • 1 tablespoon butter
  • 1 small onion, e.g., shallot
  • 1/2 teaspoon garlic
  • 1 tablespoon breadcrumbs
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons cream cheese


  • 300 g small mushrooms
  • 1 tablespoon butter

Dill Sauce

  • 40 g butter
  • 1 tablespoon wheat flour
  • 2 tablespoons white wine or broth
  • 125 ml cream (30% fat)
  • 2 tablespoons chopped dill


Salmon: Rinse the salmon and pat dry with paper towels. If the salmon has skin, remove it. Cut lengthwise into 2 pieces. Season with salt, pepper, and then spread with mustard. Set aside to marinate if time allows. Meanwhile, prepare the spinach and mushrooms, and during the salmon baking time, you can prepare the dill sauce (recipe below). Keep the puff pastry in the refrigerator.

Spinach: Check if the spinach has been washed; if not, rinse and dry it. In a large skillet, melt the butter, add finely chopped onion, and sauté until translucent, stirring occasionally. Add garlic and mix. Add spinach and cook, stirring with a wooden spoon, for about a minute until wilted. Cook, stirring constantly, for about 2 minutes or until completely evaporated. Season with salt and pepper and remove from heat. Transfer to a cutting board and chop. Add breadcrumbs, grated parmesan cheese, and mix. Once the spinach has cooled completely, mix it with cream cheese.

Mushrooms: Wash and dry the mushrooms. Slice them and place them in a large skillet. Add butter and fry the mushrooms, stirring occasionally until completely evaporated and browned. Season with salt and pepper, remove from the skillet, and chop on a board.

Baking: Preheat the oven to 220 degrees Celsius. Prepare a large baking sheet and line it with parchment paper. Keep the puff pastry in the refrigerator and remove it just before rolling and baking to prevent it from warming up. Beat the egg in a bowl and prepare a brush for spreading. Remove the first pastry from the refrigerator, unfold it, and cut it into 2 pieces, one slightly larger than the other. Spread half of the spinach on the smaller piece and place one salmon fillet on it. Place half of the mushrooms on top. Cover with the second, slightly larger piece of pastry, seal the edges, tuck them underneath, and quickly shape a neat roll with your hands. Brush the top with beaten egg, score with a knife, and place in the preheated oven. You can simultaneously prepare the second roll and bake them side by side. Bake for about 20 minutes until nicely browned. Remove from the oven and let it rest for a moment before slicing.

Dill Sauce: You can prepare it while the salmon is baking or in advance. In a saucepan, melt the butter. Add the flour and quickly mix with a whisk. When it starts to cook, add wine or broth and mix. Pour in the cream, mix with a whisk, and bring to a boil. Meanwhile, season with salt and add dill. Remove from heat.

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