Ingredients
8 ounces frozen chopped spinach, thawed & drained
2 large eggs + 1 additional egg
½ small yellow onion, diced
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon ground black pepper
8 ounces cream cheese, softened
1 teaspoon lemon juice
½ cup feta cheese, crumbled
2 sheets frozen puff pastry, thawed
4 Ducktrap Lightly Smoked Salmon Filets, skin removed
1 teaspoon water
Tools Needed
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Preparation
Preheat oven to 400℉.Â
In a medium bowl, combine spinach, two eggs, onion, salt, garlic powder, pepper, cream cheese, and lemon juice. Mix well. Fold in the feta cheese.
Gently roll-out the puff pastry sheets then cut each sheet in half, creating four puff pastry pieces in total. Place each puff pastry sheet on a piece of parchment paper for easy handling.Â
Put one salmon filet on each piece of puff pastry, off to the side, leaving at least a 1-inch border around the salmon edges.
Evenly divide the spinach mixture and spread it over each piece of salmon.
Whisk together the remaining egg and water in a small bowl. Use a basting brush to brush the egg wash around the edges of the puff pastry then gently fold the puff pastry over the spinach mixture. Trim the puff pastry edges so the border is not more than 1-inch wide.
Use a fork to crimp the edges of the puff pastry closed. Brush the puff pastry tops with more egg wash then transfer the salmon onto a baking tray.
Cut 3-4 small slits, with a sharp knife, across the top of the puff pastry for ventilation.
Bake the salmon wellington in the preheated oven for 28-33 minutes, or until the puff pastry is puffed-up and deeply golden.
Allow to rest for a few minutes before serving. Enjoy!
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