Salmon Wellington Shaped Like a Fish
Flaky puff pastry shaped into a realistic fish with overlapping scales, filled with tender salmon and creamy spinach. Baked until golden for an impressive yet approachable special-occasion main.
Equipment
- 1 | Baking sheet |
- 1 | Parchment paper |
- 1 | Pastry brush |
- 1 | Sharp knife |
- 1 | Mixing bowl |
Ingredients
- 1 | sheet | puff pastry | thawed
- 1.5 | lb | salmon fillet | skinless
- 2 | cups | fresh spinach |
- 4 | oz | cream cheese | softened
- 1 | clove | garlic | minced
- 1 | | egg | beaten
- 1 | tbsp | olive oil |
- 1 | | black olive | for the eye
- 1 | tsp | salt | to taste
Instructions
- Wilt spinach with oil and garlic; squeeze dry and mix with cream cheese.
- Season the salmon fillet with salt and pepper.
- Place salmon on rolled pastry and spread spinach mixture on top.
- Fold pastry into a fish shape and seal the edges tightly.
- Cut and attach pastry scales, fins, tail, and olive eye.
- Brush the entire surface with beaten egg wash.
- Bake at 400°F for 25-30 minutes until deep golden.
- Rest five minutes, then slice and serve.
Notes
Drain spinach thoroughly to avoid soggy pastry.
Chill the assembled Wellington briefly before baking.
Use all-butter puff pastry for best results.
Leftovers reheat well in a moderate oven.
Chill the assembled Wellington briefly before baking.
Use all-butter puff pastry for best results.
Leftovers reheat well in a moderate oven.