This is a very easy, impressive and utterly delicious recipe for Salmon in puff pastry or Wellington. The salmon is topped with a creamy mascarpone mixture and baby spinach leaves then, tucked inside puff pastry, baked until perfectly cooked and golden brown! It’s finished with a dill Hollandaise sauce!
Author: Ruth Guerri
Recipe type: Fish
- Serves 2
- 2 skinless salmon filets
- 1 sheet of puff pastry, thawed in the refrigerator
- 20 leaves of fresh baby spinach
- 1 egg beaten with 1 Tbs of water for egg wash
- 3 heaping Tbs of mascarpone cheese, room temperature
- 1 tsp of lemon zest
- ⅛ tsp of onion powder
- ⅛ tsp of garlic powder
- ⅛ tsp of salt
- ⅛ tsp of pepper
- Dill Hollandaise Sauce
- 3 egg yolks
- 2 Tbs of fresh lemon juice
- dash of salt
- dash of paprika
- 2 Tbs of fresh dill
- ½ cup of very hot melted butter
- Start by mixing the mascarpone with the onion powder, garlic powder, salt, pepper and lemon zest, set aside.
- Season the salmon with a little salt & pepper and then roll out the puff pastry on a floured surface to roughly 10 x 14 and cut in half, place one salmon filet crosswise in the center of each rectangle.
- Spoon on the mascarpone mixture and spread to the edges, then top with the spinach leaves. Brush the edges of the dough with egg wash and fold over the long sides first, pressing to seal the seams, then the short ends.
- Place on a parchment lined baking sheet, seam side down and cut a criss cross pattern on the top of the dough. Brush with more egg wash and bake for 30 – 35 minutes or until golden brown.
- While the salmon is baking, make the hollandaise sauce. In a food processor, blend egg yolks, lemon juice, salt, paprika and dill until combined, then slowly add in the butter. Mix for a few seconds until well combined.
- To serve, drizzle a little sauce on the plates, place the salmon on top and drizzle with more sauce. Superb!