Salmon Wellington
Not beef, but salmon Wellington! Perfectly cooked salmon fillets wrapped in a crispy puff pastry shell, a feast for the eyes and your taste buds. Curious? Check out the recipe video below!
Preheat the oven to 200°C.
Heat the olive oil in a wok or frying pan over medium heat. Add the spinach. Pierce the garlic clove with a fork and stir it through the spinach, allowing the spinach to absorb the garlic flavor. Season with salt to taste.
Meanwhile, pat the salmon dry with paper towels and roll out the puff pastry.
Place the spinach in a sieve and press out as much moisture as possible.
Place the two salmon fillets end to end on the rolled-out puff pastry. Spoon the spinach on top and crumble the feta over it. Season with freshly ground black pepper.
Fold the ends of the puff pastry together to seal the roll. Make sure the dough doesn't overlap too much, as a double layer of dough can be difficult to cook through. Press the edges closed with a fork.
Beat the egg and brush it over the puff pastry. Sprinkle sesame seeds on top. Place the salmon Wellington on a baking sheet lined with parchment paper and bake for 20-25 minutes in the oven, until golden brown and cooked through.