Puff Pastry Salmon Wellington

Puff pastry salmon wellington makes a fantastic festive dish for the holidays or any other special occasion. It features a crispy golden puff pastry filled with a creamy leek-salmon filling, seasoned to perfection.

If you’ve tried and liked my Vegetarian Mushroom Wellington, there’s no doubt you’ll love this salmon version. It features some of my favorite ingredients, including a crispy puff pastry, some perfectly seasoned salmon fillets, and a creamy leek-shallot filling with a splash of white wine.

The dish itself has an elegant and very French touch, that makes it very festive whatever the occasion you serve it to. Now don’t let yourself fool by the beautiful braiding, it’s way easier than it looks like and you will sure master the technique in no time. Believe me here, this puff pastry salmon wellington is an effortless and festive recipe that always impress!

The ingredients you need

• Puff pastry. You can go for a fresh or frozen puff pastry, in a round or rectangular shape. If using frozen, allow to thaw overnight in the refrigerator before using.
• Salmon fillet. I recommend individual salmon fillet portions, skin off, and with no bones. I used fresh salmon, but frozen (and thawed) salmon would do too.
• Leek + shallots. Use the white and bright green part of the leeks, and adjust the quantity of shallots to your liking (I used a medium size one).
• Mascarpone. We use it both to cover the bottom of the salmon wellington and to make the leek mixture perfectly creamy. I added some Dijon mustard for more flavors.
• Seasoning. This includes salt, pepper, fresh dill (chopped), lemon juice, lemon zest and pink peppercorn. The last one bring so much flavor to the dish, do not skip them!

How to assemble puff pastry salmon wellington

• Unfold the puff pastry onto a baking sheet.
• Layer the mascarpone cheese, the salmon fillets, the creamy leek mixture onto a large strip in the middle of the puff pastry, leaving a border on the top and bottom part.
• Using a sharp knife, cut diagonal and parallel 0.6-inch (1,5 cm) strips on each side of the puff pastry.
• Fold the top and bottom part over the filling, then alternate right and left strips, almost as you would do for a braid, covering the entire filling. Brush with egg wash and sprinkle with sesame seeds before baking.

Make-ahead and storing instructions

You can prepare this salmon wellington a day in advance, assemble it and store it in the refrigerator. When ready to bake, ensure you preheat the baking sheet before sliding the puff pastry salmon wellington and bake it to ensure a crispy bottom.

Leftovers will keep for about 3 days in the refrigerator, stored in an airtight container. Reheat in a 375°F (190°C) preheated oven for a few minutes, until heated through. Do not reheat in the microwave or the puff pastry will lose its crispiness.

Serving suggestions

I like to serve this puff pastry salmon wellington with Smashed Lemony Potatoes and a side of lettuce or Arugula Pear Salad with Blue Cheese for a fancier version. Other ideas include this Butternut Squash and Wild Rice Casserole and this fantastic Maple Roasted Vegetable with Parsnip Puree. Accompany with a glass of white wine, like a Sauvignon blanc or why not with a Riesling.

Other festive mains you may like:

• Swedish Seafood Casserole with Saffron
• Butternut Squash and Lentil Pot Pie
• Vegetarian Pot Pie
• Parmesan Biscuit Vegetable Pot Pie

Puff Pastry Salmon Wellington

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• Author: Delphine Fortin
• Prep Time: 30 mins
• Cook Time: 25 mins
• Total Time: 55 minutes
• Yield: 6–8 servings 1x
• Category: Mains

Puff pastry salmon wellington makes a fantastic festive dish for the holidays or any other special occasion. It features a crispy golden puff pastry filled with a creamy leek-salmon filling, seasoned to perfection.

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Ingredients

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• 1 large puff pastry sheet
• 12.3 ounces (350g) salmon fillets, portioned and skin off*
• Fresh dill, chopped
• ½ lemon, juice and zest
• 1 teaspoon pink peppercorns
• 2 Tablespoons unsalted butter
• 1 medium shallot, minced
• 1 or 2 leeks (about 7.7 ounces / 220g), rinsed and sliced**
• 2 Tablespoons white wine
• 1 teaspoon Dijon mustard
• ⅔ cup (160g) mascarpone, softened at room temperature and divided***
• Salt and freshly ground pepper
• 1 egg, beaten (for egg wash)
• Black and white sesame (or poppy seeds)

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Instructions

1. Cut the salmon portions in half, so that they all are roughly the same size. Season generously on both sides with salt, pepper and fresh dill. Add a squeeze of lemon juice and let marinate in a shallow dish for about 15 minutes.
2. Melt butter in a large skillet placed over medium heat. Add the shallots, leeks, and cook them until tender but not brown, stirring often, about 5-8 minutes. Add a splash of white wine, and cook for 2 additional minutes. Stir in the Dijon mustard, ⅓ cup (70g) mascarpone, and season with salt and pepper. Set aside.
3. Unfold a large round or rectangle puff pastry sheet onto a baking sheet lined with parchment paper.
4. Preheat the oven to 400°F (200°C) together with a baking sheet.
5. Using an offset spatula or a rubber spatula, spread the remaining ⅓ cup (70g) mascarpone in a large strip the middle of the puff pastry, leaving a margin on the top and bottom side. Season with salt and pepper, and sprinkle some fresh dill all over. Cover with the salmon portions, making them overlap to ensure a thick layer of salmon throughout. Season with more salt, add pink peppercorn, more fresh dill, and lemon zest. Now cover with the leek mixture.
6. Cut the puff pastry sides into parallel diagonal strips, about 0.6-inch (1,5 cm) each, on both sides of the filling. Fold the top and bottom part of the puff pastry over the filling, then fold the strips, alternating right and left side, until the salmon-leek filling is covered entirely.
7. In a small bowl, whisk together the egg with 1 Tablespoon water and a pinch of salt. Brush the puff pastry with egg wash, and cover with white and/or black sesame.
8. Slide the salmon wellington with its baking sheet onto the hot preheated baking sheet**** (be very careful not to burn yourself) and bake for about 25 minutes, or until the crust is golden brown. Let cool for about 10 minutes before slicing and serving.

Notes

* I recommend 4 individual salmon portions, each cut in half. Remember to use them skin off (you can ask the people in charge in the fish section to remove it for you, they usually have very sharp knives to do it).

** Important note about the leeks. Use the white part and bright green part only (discard the tough dark green leaves and use them for a leek potato soup for instance). Cut the leek lengthwise in the center, then slice it thinly. It’s important to rinse it very well under running water to remove any dirt or sand (you don’t want a sandy texture, it would ruin the dish). Drain well before using, pat-drying with paper towel if necessary. I usually use a salad spinner to make my job easier.

*** Mascarpone can be replaced with plain cream cheese.

**** Baking the salmon wellington onto a very hot baking sheet ensures that the bottom part will be crispy instead of turning soggy while baking.

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