3. Assemble the Wellington:
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Place a layer of spinach-cream cheese mixture in the center of the pastry.
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Lay the salmon fillet on top.
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Add remaining spinach mix on top of the salmon.
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Fold the pastry over the salmon like a package, sealing all edges. Flip seam-side down on a baking sheet lined with parchment paper.
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Score the top lightly with a knife for decoration. Brush with egg yolk.
4. Bake:
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Preheat oven to 200°C (400°F).
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Bake for 30–35 minutes or until golden brown and puffed.
5. Rest and Serve:
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Let rest for 5 minutes before slicing.
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Serve with a side of lemon wedges, salad, or roasted veggies. 🍋🥗
💡 Tips:
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Make sure spinach isn’t watery, or it will sog the pastry.
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You can add a layer of prosciutto between salmon and pastry for extra flavor and moisture protection.
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Use parchment paper for easy cleanup.
Enjoy your crispy, creamy, flaky Salmon Wellington — it’s perfect for impressing guests or treating yourself to a luxurious homemade dinner! 🥰🍽️
