Salmon and Feta Wellington

    Salmon and Feta Wellington


    44 people made this

    Puff pastry is wrapped around herbed salmon with spinach and feta to make this delicious meal.

    Serves: 8 

    • 1 tablespoon sea salt
    • 750g salmon fillets
    • 1 teaspoon chopped fresh thyme
    • 1 teaspoon dried oregano
    • 1 teaspoon chopped fresh basil leaves
    • 2 teaspoons dried dill
    • 1/2 cup (140g) Dijon mustard
    • 1 1/2 cups (200g) mayonnaise
    • 3/4 cup (85g) crumbled feta cheese
    • 1 cup frozen chopped spinach, thawed and drained
    • 500g frozen puff pastry, thawed
    • 1 egg white, beaten

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Preheat an oven to 190 degrees C.
    2. Sprinkle salt on both sides of the salmon. Mix the thyme, oregano, basil, dill, mustard and mayonnaise in a small bowl and spread over the salmon, then sprinkle the feta cheese on top. Layer the spinach over the feta cheese.
    3. Roll the pastry out wide enough and long enough to wrap around the salmon, about 1/2 cm thickness. Place the salmon in the center of the pastry and fold the pastry over the salmon. Place the roll seam-side down on a baking tray. Cut several small slits in the pastry to allow steam to escape. Brush the egg white onto the pastry.
    4. Cook in the preheated oven until the pastry is golden brown and the salmon flakes easily with a fork, about 45 minutes.

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