How do I prevent the puff pastry from getting soggy on the bottom?

That's the number one pitfall with a salmon wellington recipe! The trick is to remove all moisture from your ingredients. Make sure you squeeze out the braised spinach very well in a sieve or with a clean tea towel before placing it on the fish. Additionally, the thin layer of mustard at the bottom acts as an extra barrier. Also, bake the entire thing on a preheated baking sheet so the bottom gets intense heat immediately and bakes up nice and crispy.

Can I also prepare this salmon in puff pastry with vegetables in advance?

Yes, you can! You can fully fill, braid, and cover the rolls, then store them in the refrigerator until a few hours before serving. Only brush on the egg yolk and milk just before baking, and then sprinkle over the sesame seeds and remaining cheese. This way, the dough stays nice and firm, and you can stress-free pop them into the oven when your guests arrive.

Do you have to cook the salmon first before putting it in the puff pastry?

No, absolutely not! For this salmon en croute recipe, you place the salmon fillet raw on the pastry. Because the Wellington bakes for 30 minutes in a hot oven, the fish gets ample time to cook perfectly soft and succulent. If you were to pre-cook the salmon, it would become bone-dry after baking, and we certainly want to avoid that!

What extra vegetables can I add to this fish dish?

Although salmon in puff pastry with spinach is an absolute top combination, you can perfectly vary with it. Do you want a richer salmon in puff pastry with vegetables? Then add very finely chopped and briefly stewed leek, grated carrots, or wafer-thin slices of mushrooms to the spinach mixture. Make sure that the vegetables are well-dried before they go into the dough.

Recipe Salmon in puff pastry with spinach

Name: Recipe Salmon in puff pastry with spinach
Cook time: 50 min
Total time: 50 min
Yield: 4p
Ingredients: 450 g salmon fillet, skinless and boneless; 250 g leaf spinach; 1 roll of puff pastry; 2 cloves of garlic; A knob of butter; Pepper and salt; 1 tbsp mustard; 200 g grated gruyère; 1 tbsp sesame seeds; 1 yolk and a splash of milk

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50min

•

Easy

Nothing exudes as much class on a festive table as a golden-brown puff pastry roll, steaming hot from the oven. Are you still looking for the perfect showpiece for your next dinner party or Easter buffet? Look no further! This fantastic salmon wellington recipe combines pure elegance with comfort food, and best of all: anyone can make this. This salmon in puff pastry recipe gets its juicy character from a generous filling of briefly stewed garlic spinach and a good handful of melted Gruyère. Bake in the oven until golden brown and you have an amazing salmon in puff pastry with spinach. Dee-licious!

Ingredients

What do you need?

Quantity: 4p

450 g salmon fillet, skinless and boneless
250 g leaf spinach
1 roll of puff pastry
2 cloves of garlic
A knob of butter
Pepper and salt
1 tbsp mustard
200 g grated gruyère

1 tbsp sesame seeds
1 yolk and a splash of milk

450 g salmon fillet, skinless and boneless
250 g leaf spinach
1 roll of puff pastry
2 cloves of garlic
A knob of butter
Pepper and salt
1 tbsp mustard
200 g grated gruyère

1 tbsp sesame seeds
1 yolk and a splash of milk

Preparation method

How do you make this?

Finely chop the garlic and sauté in the butter, add spinach and let it wilt, then let it cool. Roll out the puff pastry and spread the mustard in the middle in a more or less rectangular shape, place the raw salmon fillets side by side on top in a long rectangle and season with pepper and salt. Squeeze the spinach a bit and distribute it on top of the salmon, and then add the cheese, keeping a tablespoon of cheese aside to sprinkle on top later.

Now cut the 2 sides of the dough into strips of 2 cm and alternately cross them over the whole in a stair-step manner, making sure that you can hardly see any filling. Brush with beaten yolk and a splash of milk, and sprinkle with the cheese and sesame seeds.

Bake for 30 min in a preheated oven at 185°C or until it looks nicely golden brown. Let it cool slightly and cut slices with a bread knife.