A show-stopping salmon wellington recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

salmon fillet

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is more affordable and still flavorful.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Homemade dough can be less expensive and healthier.

dill

💰Cheaper: parsley

Parsley is often cheaper and can be used as a substitute for flavor.

Ensure the skin and pin bones are removed from the salmon fillet by your fishmonger.

Sauté leeks and garlic in olive oil until fragrant and soft.

Add spinach to the leeks and cook until wilted; remove from heat and let cool slightly.

Roll out puff pastry on a floured surface to fit the salmon fillet.

Place the salmon fillet on the pastry; spread the sautéed leeks and spinach mixture on top.

Trim the excess pastry around the salmon and seal the edges by pinching.

Brush the top of the pastry with egg wash for a shiny finish.

Make a few slits in the pastry with a serrated knife for steam to escape.

Sprinkle sea salt on top of the pastry before baking.

Bake in the oven for about 35 minutes until the pastry is golden brown and flaky.

Prepare a remoulade by mixing aioli, capers, gherkins, and Dijon mustard; add diced radish for texture.

Serve the salmon wellington with the remoulade and a squeeze of lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens