Wellington is typically meat, coated with a savory mixture, then wrapped in puff pastry and baked. Traditionally, the meat is beef that is covered in pate and mushrooms, then wrapped and baked. It is cut into thick slices and served with a Madeira sauce. En croûte is the French term for the dish, which translates to ‘baked in a pastry crust.’
The exact origins of the dish are not known, but it was most likely inspired by a number of places and cultures. The most widely accepted story is that the dish was created to celebrate a duke. Arthur Wellesley was an Irish general in the British army who became the first Duke of Wellington. Beef Wellington allegedly commemorates the victory of Wellesley over Napoleon Bonaparte at the Battle of Waterloo in 1815.
Salmon is the protein featured in this recipe. The pâte is replaced with a combination of mushrooms, fresh dill, sautéed spinach and leeks, grainy mustard, and caraway seeds that are mixed into cream cheese. Salmon fillets are topped with the cheese mixture then wrapped in flaky puff pastry and baked. While Beef Wellington is popular and very tasty, Salmon Wellington is infinitely better. And it makes a very impressive presentation!
Salmon Wellington
Salmon Wellington (adapted from sitkaseafoodmarket.com) Total Time:1 hour 45 minutes, Active Time:45 minutes, Makes: 6 servings
Ingredients:
- 2 salmon tail fillets (8 to 10 ounces each), skin and pin bones removed
- 1/2 teaspoon caraway seeds
- salt and freshly ground pepper
- 5 ounces baby spinach
- 1 tablespoon unsalted butter
- 2 cups thinly sliced leek, white and pale green parts, washed well
- 4 ounces cream cheese, softened
- 2 tablespoons chopped fresh dill
- 1 tablespoon grainy mustard
- all-purpose flour, for dusting
- 1 package (2 sheets) puff pastry (14 to 17 ounces), thawed but well chilled
- 1 large egg, beaten with 1 tablespoon water
- additional dill for serving
Directions:
To cure the salmon, sprinkle the fish with the caraway seeds and some salt and let it sit at room temperature while preparing the filling.
Cure the salmon by sprinkling it with the caraway seeds and salt.
For the filling, add 2 tablespoons of water to a medium skillet over high heat. Add the spinach and cook, stirring, just until wilted, about 30 seconds. Transfer the spinach to a fine-mesh sieve and press out the liquid. Set it aside.
Cook the spinach to wilt it.
In the same skillet over medium heat, melt the butter. Add the leek and a pinch of salt and cook, stirring, until the leek is softened, about 5 minutes.
Sauté the leek.
Remove the pan from the heat and add the cream cheese, dill, mustard, and cooked spinach. Stir until the mixture is well combined. Season with salt and pepper and let cool.
Add the cream cheese, dill, mustard, and cooked spinach to the leek.
Rinse the fish and pat it dry.
Line a baking sheet with a Silpat mat or parchment paper. On a lightly floured work surface, roll each sheet of pastry out to a 9- by 12-inch rectangle. Place one sheet of pastry on the baking sheet and brush it with egg wash. Arrange the fillets in the center of the pastry, overlapping them slightly to form an even-layered rectangle.
Roll out the puff pastry and center the fish on one sheet.
Spread the spinach-leek mixture evenly over the fish.
Spread the spinach-leek mixture over the fish.
Set the second pastry on top, pressing it around the fish.
Cover the salmon and filling mixture with the second sheet of pastry.
Trim the edges neatly and crimp them with a fork to seal. Brush the top pastry with the egg wash.
Crimp and seal the edges and brush with the egg wash.
Decorations can be cut from the scraps and arranged on top. Chill the filled pastry for 15 to 20 minutes.
Eric cut out a fish from the scraps of pastry to decorate the top.
Preheat the oven to 400°F. Bake until it is evenly golden all over and puffed, about 30 to 40 minutes. Cover the edges with strips of foil if they are browning more quickly than the top.
The Wellington is done!
Let the pastry cool slightly, then cut it into slices.
Cut the wellington into servings.
Serve with additional dill, if desired.
Serve with some chopped dill on top.
This is my favorite dish for special occasions! ~Linda
Salmon Wellington (adapted from sitkaseafoodmarket.com) Total Time:1 hour 45 minutes, Active Time:45 minutes, Makes: 6 servings
Ingredients:
- 2 salmon tail fillets (8 to 10 ounces each), skin and pin bones removed
- 1/2 teaspoon caraway seeds
- salt and freshly ground pepper
- 5 ounces baby spinach
- 1 tablespoon unsalted butter
- 2 cups thinly sliced leek, white and pale green parts, washed well
- 4 ounces cream cheese, softened
- 2 tablespoons chopped fresh dill
- 1 tablespoon grainy mustard
- all-purpose flour, for dusting
- 1 package (2 sheets) puff pastry (14 to 17 ounces), thawed but well chilled
- 1 large egg, beaten with 1 tablespoon water
- additional dill for serving
Directions:
To cure the salmon, sprinkle the fish with the caraway seeds and some salt and let it sit at room temperature while preparing the filling.
For the filling, add 2 tablespoons of water to a medium skillet over high heat. Add the spinach and cook, stirring, just until wilted, about 30 seconds. Transfer the spinach to a fine-mesh sieve and press out the liquid. Set it aside.
In the same skillet over medium heat, melt the butter. Add the leek and a pinch of salt and cook, stirring, until the leek is softened, about 5 minutes. Remove the pan from the and add the cream cheese, dill, mustard, and cooked spinach. Stir until the mixture is well combined. Season with salt and pepper and let cool.
Rinse the fish and pat it dry.
Line a baking sheet with a Silpat mat or parchment paper. On a lightly floured work surface, roll each sheet of pastry out to a 9- by 12-inch rectangle. Place one sheet of pastry on the baking sheet and brush it with egg wash. Arrange the fillets in the center of the pastry, overlapping them slightly to form an even-layered rectangle. Spread the spinach-leek mixture evenly over the fish. Set the second pastry on top, pressing it around the fish. Trim the edges neatly and crimp them with a fork to seal. Brush the top pastry with the egg wash. Decorations can be cut from the scraps and arranged on top. Chill the filled pastry for 15 to 20 minutes.
Preheat the oven to 400°F. Bake until it is evenly golden all over and puffed, about 30 to 40 minutes. Cover the edges with strips of foil if they are browning more quickly than the top. Let the pastry cool slightly, then cut it into slices and serve.