Individual Salmon Wellington (Salmon en Croute)

5 from 5 votes

Individual Salmon Wellington (Salmon en Croute)

Individual Salmon Wellington (salmon en croute) is a classic French dish made with fresh salmon, spinach, and cream cheese wrapped in buttery, flaky puff pastry.

Prep Time20

Cook Time20

Chilling Time15

Total Time55

Course: Main Course

Cuisine: French

Diet: Halal, Low Fat

Servings: portions

Calories: 791kcal

Author: Ayla Clulee

Ingredients

1 lb salmon (4 salmon fillets, each about 4½ oz / 130 g)
1 sheet ready-rolled puff pastry (14" x 9"/35 cm x 23 cm)
1 ½ tablespoon butter (20 g)
1 clove garlic (finely chopped)
1 small shallot (finely chopped)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
5 cups spinach leaves (washed and dried) (150 grams)
2 ½ oz cream cheese (70 grams)
2 tablespoon freshly grated parmesan (40 grams)
1 egg yolk (for egg wash)

US Customary - Metric

Instructions

Prepare the Spinach Filling

Put a wok or a large pan on medium heat and melt the butter.
Add the shallots and gently sauté them until soft and translucent.
Stir in the garlic, salt, and freshly ground pepper, and then add the spinach leaves. Don’t worry if it’s all piled up as it will wilt quickly.
When the spinach wilts, remove the pan from the heat and transfer the spinach mixture to a fine sieve to get rid of the extra liquid.
Let the spinach filling cool down for a few minutes, transfer it into a bowl, and then add the cream cheese along with the parmesan. Stir well and set it aside.

Wrap the Salmon Fillets

Preheat the oven to 180° C (360° F). Place a baking sheet inside to heat up too, as baking the parcels on a hot sheet gives a crisper bottom crust.
Remove the skin from the salmon fillets if you didn't get your fishmonger to do it for you.
Cut the salmon fillets in halves so that we can have nicely shaped rectangular parcels. Set them aside on a plate.
Unfold the puff pastry on a lightly floured surface and cut it into 4 equal rectangles.
Place 2 salmon pieces on the side of each of the puff pastries.
Season the salmon pieces with a little salt and freshly ground pepper.
Divide the spinach mixture into 4 equal parts, and spread them evenly on salmon fillets. Smooth the spinach mixture out to avoid them falling over the sides.
Fold the empty side of the puff pastry over the salmon and press the edges to seal.
Place them on the hot, parchment paper-lined baking sheet and brush them with egg yolk.
Gently slit the top of the wrapped salmon parcels with a small sharp knife to create vents for steam to be released.
Chill the wrapped parcels in the fridge for 15-20 minutes before baking. This helps the pastry hold its shape.
Bake them for 20 minutes, until the pastry is golden and flaky and the salmon fillets are cooked thoroughly.

Video

Notes

Use center-cut, similarly sized salmon fillets so they cook evenly; ask your fishmonger to remove the skin and any pin bones.
Keep the puff pastry cold until you're ready to use it. Cold pastry puffs up better and is much easier to handle.
You can prepare the spinach filling up to two days ahead and keep it refrigerated in an airtight container.
Make-ahead: assemble the parcels up to a day in advance, cover, and refrigerate. Brush with egg wash and bake straight from the fridge, adding a few extra minutes to the bake time.
Leftovers are best eaten fresh but will keep in the fridge for 2-3 days. If your salmon was previously frozen, don't refreeze the baked leftovers either.
Unbaked parcels can be frozen for up to a month. Bake from frozen, adding extra time, and check the salmon reaches an internal temperature of 145°F (63°C) before serving.
If your salmon fillets were previously frozen and thawed, don't refreeze the assembled parcels. Bake and eat them fresh instead.
Every oven is different, so keep an eye on the pastry as it bakes and adjust the time slightly if needed.

Nutrition