What is the best way to store Salmon Wellington?

Let the Wellington cool completely and store it in an airtight container in the refrigerator. It will keep for up to 2 days.

Can I freeze Salmon Wellington?

Yes, preferably unbaked. Wrap well in foil and freeze for up to 2 months. Defrost in the refrigerator and then bake as directed in the recipe.

Can I make this dish in advance?

Yes, you can prepare the entire Wellington a few hours in advance and keep it refrigerated until baking.

What if I don't find any salmon eggs?

You can leave them out or replace them with other fish eggs or finely chopped chives for extra freshness.

Can I use other vegetables in the Wellington?

Absolutely. Spinach, leek, grilled zucchini, or mushrooms also go very well with this dish.

Salmon Wellington with asparagus and white wine sauce

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3 hours (of which 30 minutes baking)

•

Medium

Salmon Wellington is a true classic, but this version takes it to the next level. With perfectly cooked salmon, crispy green asparagus, sweet beets, and creamy cream cheese in a golden-brown puff pastry crust. Finished with a classic white wine sauce and a dollop of salmon roe! A bit classic, but what a fantastic dish. This dish is a feast on your plate. Perfect for a dinner with friends or family, and secretly not as difficult as it seems.

Ingredients

What do you need?

Quantity: 4

Salmon Wellington
2 sheets of puff pastry (preferably with butter)
2 pieces of salmon fillet (about 800 g total, without skin or bones)
6 large green asparagus
4 small red beets (pre-cooked)
250 g cream cheese
salt and pepper
1 egg yolk with a dash of water (for dorure)

Finishing
1 jar of salmon eggs mixed with 1 tablespoon of mild olive oil
8 sprigs of chives
white wine sauce

1 jar of salmon eggs mixed with 1 tablespoon of mild olive oil
8 sprigs of chives
white wine sauce

Make it veggie!

Replace the salmon with grilled zucchini or eggplant:
2 large grilled courgettes or aubergines
6 green asparagus
4 small red beets
250 g cream cheese (or plant-based cream cheese)
2 sheets of puff pastry (vegetable if desired)
salt and pepper

Preparation method

How do you make this?

Preparing salmon: check the salmon for bones and cut away the brown or gray belly. Pat the fillets dry with paper towels.

Building the first layer: place the first salmon fillet on a sheet of baking paper and season generously with salt and pepper. Mix the cream cheese in a small bowl and spread half of it on the first fillet. Trim the tough ends of the asparagus and arrange 4 asparagus spears lengthwise on the cream cheese.

Add second layer: place the second salmon fillet on top and season again with salt and pepper. Spread the remaining cream cheese on top. Halve the beets and arrange them in a neat row across the center of the top fillet.

Shaping puff pastry: place the whole thing on a sheet of puff pastry. Fold the sides up first, then the top and bottom to seal the parcel completely. Roll the parcel tightly in parchment paper and refrigerate for at least 2 to 3 hours to firm up.

Finishing and baking: preheat the oven to 200°C (fan oven). Beat the egg yolk with a splash of water. Remove the Wellington from the refrigerator and place it on a baking sheet lined with parchment paper. Brush it completely with icing sugar. Cut the second sheet of puff pastry in a diamond pattern with a roller or knife and place it on top of the Wellington. Press the edges lightly and brush again with icing sugar.

Baking: bake for 25 to 30 minutes until the puff pastry is golden brown. Use a core thermometer if necessary and remove from the oven at 46°C (114°F). Let the Wellington rest for 10 minutes before slicing.

Serve: cut into nice slices and serve with warm white wine sauce, a spoonful of salmon eggs and 2 sprigs of chives per plate.

Tips

Let the Wellington cool sufficiently in the refrigerator so that it remains nice and firm during baking.
You can make the white wine sauce while the Wellington rests in the refrigerator.
Use a sharp bread knife to cut the Wellington neatly without breaking the puff pastry.
Make mini Wellingtons per person for a festive presentation.
Serve with roasted baby potatoes or a fresh green salad.

Storing and reheating:

In the refrigerator: let it cool completely and store airtight for up to 2 days in the refrigerator.
In the freezer: preferably freeze unbaked. Wrap well in plastic wrap and freeze for up to 2 months.
Reheating: reheat a baked Wellington in the oven for 10 minutes at 150°C.