Salmon and Feta Wellington

    Salmon and Feta Wellington

    (56)
    1save
    1hour15min


    44 people made this

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

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (56)

    Reviews in English (56)

    by
    53

    this was very yummy! i wrapped the fish in a paper towel for about 30 minutes or so first to remove excess liquid. i used much less mayo mixture than the recipe called for...about 1/2 cup for 1.25 lbs fish. it turned out great, not soggy at all. next time i will use fresh chopped spinach though, easier to deal with and tastes better.  -  05 Jun 2010  (Review from Allrecipes USA and Canada)

    by
    47

    This was awesome with a few changes. I used one sheet of dough for the bottom and one for the top. I put the bottom dough on the oven proof dish I was using. I had a large piece of salmon, so I took the skin off and used that it was almost the size of the dough, but not quite. I followed the directions, but used fresh spinach which I tossed in a tablespoon of olive oil first. I covered with the second sheet of dough and pinched all the edges together. I coated with the egg white and topped with a teaspoon of chopped shallots. My company raved about it and insisted on the recipe.  -  27 Sep 2010  (Review from Allrecipes USA and Canada)

    by
    33

    Oh My Goodness!!! This recipe was WONDERFUL! My whole family and I loved it. The only thing I did not have where the correct spices, so I used thyme and basil. It was still wonderful. I will be going to get the dill on my grocery list. I had 4 4oz salmon so I cut the 2 dough rolls in half for each piece. We enjoyed it so much. I took leftovers for lunch the next day. I would recommend a toaster oven and not a microwave to reheat. Thanks for the wonderful recipe we will be eating it again soon.  -  17 Oct 2009  (Review from Allrecipes USA and Canada)

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