Fresh Salmon Wellington with Spinach Orange and Cream Cheese

Fresh Salmon Wellington with Spinach Orange and Cream Cheese

Posted 2016-02-02 by finyfollow

This is delicious, with an unusual taste, and is great as party food, lunch or dinner, as well as being healthy.

I simply served it with a few raw peaches and a few slices of Camembert cheese.

Try and buy thick slices of salmon as I wanted to put salmon on both sides of the spinach, however it was too thin to slice in half.

Preparation Time: 30 minutes plus overnight marinating
Cooking Time: 85 minutes
Makes: 6 servings

About 350 g fresh salmon, skin off
1 orange zest and juice
2 - 3 pieces puff pastry
Bunch spring onions, finely sliced
1 tbsp butter
100 g mushrooms (optional)
Bunch of spinach -I used a variety I grow myself
About 150 g cream cheese
Bit of parsley
1 egg, beaten

  • Zest the orange and squeeze the juice. Put the salmon in a bowl and pour the juice over it and marinate overnight, if possible.

  • Preheat the oven to 180° fan forced or 160° ordinary heat.

  • Cut the puff pastry into two rectangles vertically, and roll out so they are thinner. Make them about 14 cm by 26 cm, and keep the other piece/pieces for the top.

  • Place these two pieces on a lined baking tray and bake for about 15 minutes, pricking first all over with a fork.

  • On a low heat, soften the spring onions in a little butter, and add the mushrooms, sliced very fine, if using.

  • Rinse the spinach, put it in a saucepan and cook until it wilts.

  • Put the spinach in a sieve, and when cool enough squeeze ALL the liquid out by pressing very hard.

  • Mix the spring onions, spinach, orange zest, chopped parsley, some pepper, and the cream cheese in a bowl, and stir thoroughly.

  • Slice the salmon into about 6 pieces. Arrange half the salmon on the cooked pastry bases.

  • Add the spinach mixture on top and flatten slightly.

  • Arrange the rest of the salmon on top.

  • Roll the remaining pastry to slightly bigger than the bottom pieces and using the beaten egg, brush around the edge of the base.

  • Put the top pastry over to cover the salmon, and tuck it under the base or press firmly to seal.

  • Brush with the balance of the beaten egg, and make small cuts in the top to allow the steam to escape while cooking.

  • Bake in the oven for about 40 minutes, turning the temperature down to 130° fan forced after 20 minutes.

  • Take out and slice.

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