Dill & Spinach Stuffed Salmon Wellington

  • Prep Time 20 min
  • Total Time 1 h 10 min
  • Serves: 10

Ingredients

  • 1 pkg frozen spinach, thawed (10 oz/300g)
  • 2 eggs, divided
  • 3 oz brick-style, plain cream cheese, room temperature 90 g
  • ¼ cup grated Parmesan cheese 60 mL
  • 2 tbsp finely chopped fresh dill 30 mL
  • 2 tbsp grainy mustard 30 mL
  • 1 tsp lemon zest 5 mL
  • 2 tbsp lemon juice 30 mL
  • 3 cloves garlic, minced
  • 1 tsp salt, divided 5 mL
  • ½ tsp pepper, divided 2 mL
  • 1 centre-cut salmon fillet, about 2 lb (1 kg), skin removed
  • 2 10-in.(25-cm) sheets puff pastry (pre-rolled), square sheets
  • lemon slices, for serving

Directions

  • Step 1

    Preheat oven to 425ºF (220ºC). Squeeze moisture from spinach, discarding liquid. Finely chop spinach. In large bowl, beat 1 egg with cream cheese until smooth. Mix in spinach, Parmesan, dill, mustard, lemon zest, lemon juice, garlic, half of both salt and pepper.

  • Step 2

    Cut salmon fillet in half, crosswise. Pat dry with paper towel and season with remaining salt and pepper. Place 1 sheet puff pastry on parchment-lined baking sheet. Beat remaining egg with 1 tbsp (15 mL) water and brush 1-in (2.5-cm) border around edges of pastry. Place 1 piece of salmon in centre of pastry. Spread half the spinach mixture on the salmon. Top with second piece of salmon. Spread remaining spinach mixture on top of fish. Cover with second sheet of puff pastry. Press together both sheets of pastry at edges to seal; roll and crimp border. Brush pastry with remaining egg wash. Cut vent holes on top.

  • Step 3

    Bake 35 to 40 min. until pastry is golden brown and crisp. Let stand 10 min. before slicing and serving with lemon slices.

Tip

Alternatively, use 1 pkg (397 g) unrolled puff pastry and roll pastry into two 10-in. (25 cm) squares on lightly floured work surface.

Ask at the fish counter to have skin removed from salmon fillet to save prep time at home.

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Nutrition Facts

  • Nutrition Description Per serving (1/10 recipe):
  • Calories 380
  • Fat 22 g
  • Saturated Fat 9 g
  • Carbs 20 g
  • Sugar 2 g
  • Protein 27 g
  • Cholesterol 115 mg
  • Fibre 2 g
  • Sodium 550 mg