This recipe was inspired by the traditional Beef Wellington but I was looking for a healthier option. It is a relatively simple recipe that serves elegantly and makes a great impression. I generally serve the salmon with asparagus and a nice leafy green salad with avocado. Leftovers can be easily reheated and I have even served cold slices of the Wellington with a lemon aioli as an appetizer.
Portion size8 servings
Thaw puffed pastry in refrigerator overnight or for 2-3 hours before assembling the Wellington. DO NOT break the pastry squares apart. You will need both pieces to be intact to have enough pastry to wrap the salmon filet. Meanwhile prepare the smoked salmon pate. Combine cream cheese, well drained spinach, smoked salmon, lemon juice and fresh dill in a food processor. Process until well mixed adding a little more lemon juice if necessary. Add green onion and mix well with a wooden spoon or spatula. The pate can be made in advance and refrigerated until needed. You will have some left over but you can serve it to your guests as an appetizer with fresh vegetable crudite or crackers. Assembly: DO NOT detach the two squares of puffed pastry. Roll out the puffed pastry on a lightly floured surface into a 16"X16" square. Cut the salmon filet if necessary to a total length of 14". You will need about 2" of pastry all around the salmon filet so you may need to trim the filet a little. Spread the smoked salmon pate on the puffed pastry square leaving a 1" inch border all around. The more pate you add the richer the Wellington will be. Place the salmon filet in the middle of the pastry and fold the pastry over the ends of the filet first. Next, fold the sides over the salmon creating a package. Make sure all of the salmon is covered with pastry so that the pate will not leak out while cooking. Brush the pastry with the egg wash adding a little extra around the seam. Flip the salmon package seam side down onto a lightly greased non-stick baking sheet and brush the top with egg wash. Place the salmon on the cookie sheet in the freezer for 20- 30 minutes before cooking. Preheat oven to 425F. Cook salmon in the middle of the oven for 15 minutes at 425F and then reduce heat to 400F and cook an additional 10-15 minutes or until the pastry is golden brown and flaky. Serve immediately.