Sort ingredients
dan78
QR Code
Listen
Pdf
Preheat your oven to fan 200°C.
Heat 1 tbsp oil in a pan over medium heat. Fry the shallot and garlic for a few minutes until softened. Then, add the spinach a handful at a time until wilted. Season well.
Turn off the heat (but keep the pan on the hob) and add the cream cheese, parmesan, lemon zest and black pepper. Stir until well combined.
Unravel your pastry roll, then place the salmon side widthways on one half (ensure there is a border left so the salmon can be fully enclosed). Spread the dijon mustard over the salmon, season well, then spoon the spinach filling on top. Egg wash the border, then lift the other half of the pastry over the salmon and gently press all edges to form a parcel.
Use a fork to crimp the edges and trim them down too if you have excess pastry. At this point, you can wrap up the wellington and pop in the fridge for up to 1 day. Otherwise, egg wash the entire top of the wellington and carefully score the top.
Bake for 30-40 minutes (this will all depend on the shape and size of your salmon fillet) until the pastry is golden and the salmon cooked through.