🤠’s easy Salmon Wellington

Salmon en croute aka Salmon Wellington is inexpensive compared to Beef Wellington which requires $$$ fillet mignon. You will need :

a 250g block of salmon, I got mine frozen from a nearby butcher’s shop for RM13.75. Tip: no need for expensive fresh salmon that costs 2x the price for baking. A filo or puff pastry square, butter, spinach, a clove of garlic, dill or tarragon, an egg yolk (to brush outside of pastry before baking), cheese - you can use Parmesan or cream cheese - or Dijon mustard.

Step 1. Clean salmon and remove skin. Slice in half so each piece is the same size. Pat dry and season pieces with salt and pepper.
Step 2 Sauté spinach leaves with minced garlic until the leaves just begin to wilt. Add salt to taste. The spinach will form the base on which the sandwiched salmon will rest. Heat oven to 250C. Prepare a baking sheet by brushing melted butter.
Step 3. Spoon spinach onto the defrosted filo or puff pastry . Tip: brush with butter before spooning the spinach. Put cream cheese or Parmesan in between the salmon pieces on top of the spinach layer. Top with dill or tarragon and more cheese. Fold pastry down at each horizontal end, then fold down pastry vertically to cover the salmon. Score a crisis cross or diamond pattern on top with a knife. Brush with egg yolk for a nice golden glazed effect.

Step 4. Reduce heat to 200C and bake for 20-25 minutes till puff pastry turns golden and flaky.