This Salmon Wellington is a tasty take on the traditional beef Wellington. It has flaky puff pastry and tender salmon fillets wrapped in prosciutto. There is also a layer of spinach and Gruyere cheese on top to add extra flavor.
Ingredients: 4 salmon fillets, skin removed. Salt and pepper to taste. 1 tablespoon olive oil. 1 tablespoon Dijon mustard. 4 slices prosciutto. 1 sheet puff pastry, thawed. 1 cup spinach leaves. 4 slices Gruyere cheese. 1 egg, beaten.
Instructions: Preheat oven to 400F 200C. Season salmon fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear salmon for 2 minutes on each side. Remove from heat and let cool. Spread Dijon mustard over each salmon fillet. Wrap each fillet with a slice of prosciutto. On a lightly floured surface, roll out puff pastry. Place spinach leaves on the pastry, then place a slice of Gruyere cheese on top. Place a salmon fillet on each pastry square. Fold pastry over the salmon, sealing the edges. Trim any excess pastry if necessary. Brush pastry with beaten egg for a golden finish. Place salmon Wellingtons on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until pastry is golden brown and salmon is cooked through. Serve hot and enjoy!
Prep Time: 20 minutes
Cook Time: 25 minutes
Treasure Pot Restaurant
