Gordon Ramsay Salmon Wellington

• servings: 6 servings
• active time: 30 minutes
• total time: 1 hour

Ingredients

2 pounds salmon fillet (skinless, center cut)

1 package (2 sheets) puff pastry, thawed

2 tablespoons unsalted butter

1 large shallot, finely diced

10 ounces fresh baby spinach

1/2 cup cream cheese, softened

2 tablespoons fresh dill, chopped

1 tablespoon whole grain mustard

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 large egg, beaten (for egg wash)

Directions

Prepare the filling by melting the butter in a pan over medium heat and sautéing the shallot until soft, then adding the spinach and cooking until completely wilted.

Dry the spinach by placing the cooked mixture into a sieve or clean kitchen towel and squeezing out every drop of excess liquid (this is crucial).

Mix the layer by chopping the dried spinach roughly and combining it in a bowl with the softened cream cheese, fresh dill, salt, and pepper.

Prepare the salmon by checking for any pin bones, patting the fish dry, and brushing the top side with the whole grain mustard.

Roll the pastry out on a lightly floured surface into a rectangle large enough to wrap the salmon completely.

Assemble the Wellington by placing the salmon in the center of the pastry, then spreading the spinach and cream cheese mixture evenly over the top of the fish.

Seal the parcel by brushing the edges of the pastry with egg wash, folding them over the salmon to create a tight package, and trimming any excess dough.

Chill the dish by placing the wrapped salmon seam-side down on a parchment-lined baking sheet and refrigerating for 20 minutes to firm up the pastry.

Bake the Wellington in a preheated 400°F (200°C) oven, brushing the top with egg wash and scoring lightly, for 25-30 minutes until the pastry is deep golden brown.

Rest and serve by letting it sit for 10 minutes before slicing with a serrated knife to keep the layers intact.

Nutrition

• Calories: 680 cal