Salmon Wellington Appetizer - Bite Size Elegance! #puffpastryrecipe #miniwellington #appetizer

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.

Melt 2 tablespoons of butter in a skillet.

Add 2 cups of fresh spinach to the skillet and sprinkle with 1 tablespoon of garlic powder.

Cook the spinach until it wilts, then set aside to cool.

Squeeze out excess juices from the cooled spinach or use a strainer.

Mix 8 to 12 oz of whipped cream cheese into the spinach; add fresh dill if desired.

Pat the salmon fillets dry with a paper towel and cut them into 2x2 inch pieces.

Remove the skin from the salmon while it is still slightly frozen for easier handling.

Thaw puff pastry overnight before use; carefully remove it from the package.

Flour the rolling surface and unfold the puff pastry, being cautious not to tear it.

Roll out the puff pastry thinner using a floured rolling pin or a glass.

Cut the rolled pastry into squares based on the size of the salmon pieces.

Spread Dijon mustard over the puff pastry using a pastry brush.

Place the salmon pieces on top of the mustard-coated pastry and add the spinach and cream cheese mixture on top of the salmon.

Cover with another piece of puff pastry and mold it down to fit.

Seal the edges of the pastry using a fork.

Repeat the process with the remaining puff pastry and salmon.

Place the pastries on a baking sheet lined with parchment paper.

Make an egg wash by mixing 1 egg with 1 tablespoon of water and coat each pastry with it.

Bake the pastries for 25 minutes at 400°F.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens