Salmon Wellington with Creamed Spinach

Instructions

1. 1

   Prepare the Mushroom and Spinach Filling (Duxelles)

   • In a large skillet, melt the butter over medium heat. Add the chopped shallot and garlic, and sauté until softened and fragrant, about 2-3 minutes.
   • Add the finely chopped mushrooms and cook, stirring occasionally, until they have released all their moisture and started to brown, about 8-10 minutes. This step is crucial to avoid a soggy pastry.
   • While mushrooms cook, wilt the spinach in a separate dry pan over medium heat. Transfer the wilted spinach to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Finely chop the spinach.
   • Remove the mushroom mixture from the heat and transfer to a mixing bowl. Add the chopped spinach, softened cream cheese, fresh dill, and lemon zest. Season with half the salt and pepper. Mix well to combine.
   • Spread the filling on a plate and chill in the refrigerator for at least 15 minutes, or until completely cool.
2. 2

   Assemble the Salmon Wellington

   • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
   • Pat the salmon fillet completely dry with paper towels. Season all over with the remaining salt and pepper.
   • On a lightly floured surface, unroll the puff pastry sheet. If needed, gently roll it out into a rectangle large enough to fully encase the salmon fillet.
   • Spread half of the cooled mushroom filling in the center of the pastry, creating a base the same size as the salmon fillet.
   • Place the salmon on top of the filling. Spread the remaining filling evenly over the top and sides of the salmon.
   • Fold one long side of the pastry over the salmon, then the other, overlapping slightly. Brush the edge with a little water to seal. Trim any excess pastry from the ends, then fold them up like a package to seal completely.
   • Carefully transfer the Wellington, seam-side down, to the prepared baking sheet.
3. 3

   Chill, Glaze, and Bake

   • Place the assembled Wellington in the refrigerator to chill for at least 15-20 minutes. This helps the pastry stay firm and puff up beautifully during baking.
   • In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash.
   • Remove the Wellington from the fridge and brush the entire surface with the egg wash. If desired, use the back of a knife to gently score a decorative pattern (like a crosshatch) on top, being careful not to cut through the pastry.
   • Bake for 20-25 minutes, or until the pastry is golden brown and puffed. For a perfect medium-rare, the internal temperature of the salmon should reach 125°F (52°C) on an instant-read thermometer.
   • Remove from the oven and let it rest on the baking sheet for 5-10 minutes before slicing with a sharp serrated knife. This allows the juices to redistribute.