Puff pastry is a freezer staple at my house. It’s often rolled around ham, cheese and honey mustard, then sliced and baked as an impromptu hors d’oeuvre. Or, made into divine desserts with little effort. Perhaps my favorite way to use this wonderful convenience product is in creating main dishes. Beef Wellington is a classic, and I’ve even developed a great Chicken Wellington, which I often serve in the autumn. But my "Wellington of the Moment" is Salmon Wellington.
The salmon and spinach layered in the puff pastry sheets is luscious as is, but a simple Cucumber and Dill Sauce can take this entrée over the top, so I’ve included the recipe. Begin your meal with a salad, and serve some cooked white rice on the side, for a simple-to-prepare, yet spectacular meal.
- 6 skinless Salmon fillets (4 to 6 ounces each)
- Salt and freshly ground black pepper
- 1 10-ounce package creamed spinach, thawed1 17 1/4-ounce package frozen puff pastry sheets, thawed for 20 minutes at room temperature
- 1 egg, beaten
- Cucumber and Dill Sauce, optional (see recipe below)
Preheat oven to 400 degrees F. Slice salmon fillets in half horizontally. Season both sides with salt and pepper, then spread bottom half of each fillet with 2 tablespoons of the creamed spinach. Top with the other half.
Unfold one pastry sheet on a lightly floured surface. Roll out slightly, then cut into rectangular thirds. Place a spinach-filled salmon fillet on one end of the pastry. Brush edges with the beaten egg, then fold other end of pastry over top and seal. Press edges with a fork to seal and create a decorative pattern. Place on a parchment paper-lined baking sheet. Repeat with remaining pastry sheet and fillets.
Bake 25 minutes, until golden brown. Serve with Cucumber and Dill sauce, if desired.
Makes 6 servings.Cucumber and Dill Sauce
- 1 small cucumber, peeled and grated
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon dried dill weed or 1 tablespoon fresh dill weed
- Salt and pepper, to taste
Combine all ingredients in a small bowl. Cover and refrigerate until ready to serve.
Makes 1 1/2 cups sauce.
