Salmon Wellington 4 Pack (Print Version)

# Ingredients:

→ Filling

01 - Salmon fillet, skinless

02 - Fresh spinach

03 - Cream cheese

→ Pastry

04 - Puff pastry sheets

05 - Flour for dusting

06 - Eggs, for egg wash

→ Optional Sauce

07 - Welly House Sauce

08 - Truffle Horseradish Cream Sauce

# Instructions:

01 - For best results, thaw the Salmon Wellington in the refrigerator overnight.

02 - Preheat oven to 425°F with the baking sheet placed inside.

03 - Remove the hot baking sheet from the oven using an oven mitt. Cover it with high smoke point oil such as canola, grapeseed, or vegetable oil, spreading evenly with a paper towel.

04 - Place thawed Salmon Wellington on the prepared baking sheet and position it on the oven’s middle shelf. Bake until the crust turns golden brown and a meat thermometer inserted into the center reads 115°F for medium-rare.

05 - Remove Wellington from the oven, cover loosely with foil, and allow it to rest for 5 minutes. Slice with a sharp knife and serve.

# Notes:

01 - For optimal results, always use a meat thermometer to ensure precise cooking.

02 - Place items in the freezer until ready to bake. Items last up to 12 months.

Back