SALMON WELLINGTON

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Seafood|Brunch

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Ingredients

The Stuffing:

3 tablespoons butter

1 medium onion, chopped

2 cloves garlic, chopped

1, 10-ounce box frozen chopped spinach, thawed and squeezed dry

2 tablespoons dill, chopped

4 ounces cream cheese

2 tablespoons grated parmesan cheese

2 tablespoons lemon juice

¾ teaspoon salt

¼ teaspoon black pepper

1 ½ cups Jarlsberg or Gruyere cheese, shredded

The Croute and Salmon:

1, 17.3 ounce package frozen puff pastry, thawed

2 pounds salmon filets, skinned and cut into 4-5-ounce portions

½ teaspoon salt

¼ teaspoon black pepper

1 egg, beaten

Instructions

Preheat oven to 400 degrees.

To make the stuffing, melt the butter in a large skillet and cook the onions and garlic over medium high heat until they are soft and fragrant, about 2-3 minutes, stirring frequently.

Add the spinach, dill, cream cheese, parmesan, lemon juice, salt and pepper to the pan and cook stirring for 1-2 minutes until the cheese is melted and everything is well combined. Remove to a bowl and set aside. Let cool while you prepare the dough and fish.

Lightly flour your countertop and your rolling pin. Place 1 puff pastry sheet on the counter and roll it to a square approximately 12-13” with a rolling pin. Cut the dough into quarters, making 4 equal squares. Repeat with the second puff pastry sheet.

Place 2 tablespoons of the grated Jarlsberg cheese down the center of each square and top with about ¼ cup of the spinach filling. Season the salmon with salt and pepper and then place a piece, top side down, on the spinach filling.

Brush the egg wash around the edges of the dough. Fold on side of the dough over the salmon, gently stretching it over the top. Then, fold in the other sides, like wrapping a package, and press/pinch to seal the seams. Place the wellingtons, seam-side-down, on a parchment lined baking sheet.

Score the tops of each wellington with a paring knife in a crisscross pattern, not quite cutting all the way through the dough. Brush the tops and sides of all of each liberally with more egg wash.

Bake for 20-25 minutes until the dough is golden brown. Internal temperature of the salmon should register 125-130 degrees. DEVOUR!!