Salmon Wellington with oyster mushrooms

Based on 11 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
30
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
450 g salmon fillets
350 g baby spinach
shallots
1 clove garlic
1 tbsp olive oil
2 sheets puff pastry
egg
500 g oyster mushrooms
3½ tbsp unsalted butter
20 ml dry vermouth
salt
pepper
ground nutmeg
Metric
Imperial

Utensils

  • salad spinner
  • cutting board
  • knife
  • frying pan
  • spatula
  • sieve
  • paper towels
  • parchment paper
  • baking sheet
  • 2 bowls
  • pastry brush
  • oven

Nutrition per serving

Cal
550
Protein
34 g
Fat
35 g
Carb
28 g
  • Step 1/4

    Wash and dry spinach. Peel and mince shallot and garlic. Heat olive oil in a pan over medium heat. Add half the shallot and garlic and fry for approx. 2 min. Add spinach and cook until wilted. Season with salt, pepper, and nutmeg, and remove from heat. Transfer to a sieve to cool.
    • 350 g baby spinach
    • shallot
    • 1 clove garlic
    • 1 tbsp olive oil
    • salt
    • pepper
    • ground nutmeg
    • salad spinner
    • cutting board
    • knife
    • frying pan
    • spatula
    • sieve

    Wash and dry spinach. Peel and mince shallot and garlic. Heat olive oil in a pan over medium heat. Add half the shallot and garlic and fry for approx. 2 min. Add spinach and cook until wilted. Season with salt, pepper, and nutmeg, and remove from heat. Transfer to a sieve to cool.

  • Step 2/4

    Dab salmon dry with paper towels and season with salt and pepper. Cut the puff pastry sheets into two squares and place on a parchment-lined baking sheet. Separate the egg yolk from the egg white and set aside.
    • 450 g salmon fillets
    • 2 sheets puff pastry
    • egg
    • paper towels
    • parchment paper
    • baking sheet
    • 2 bowls

    Dab salmon dry with paper towels and season with salt and pepper. Cut the puff pastry sheets into two squares and place on a parchment-lined baking sheet. Separate the egg yolk from the egg white and set aside.

  • Step 3/4

    Spread half of the spinach over the puff pastry, leaving approx. 1 cm (⅓-in.) all around the edges. Put a piece of salmon on the spinach, top with remaining spinach. Brush the edges with beaten egg white and cover with the second sheet of puff pastry. Press the edges together to seal. Use a knife to make shallow diagonal scores. Bake in a preheated oven at 200°C/390°F for approx. 5 min. Remove from oven. Whisk the egg yolk and brush over the Wellingtons, then bake again for approx. 10 - 15 min. at 180°C/350°F, or until golden brown on top.
    • pastry brush

    Spread half of the spinach over the puff pastry, leaving approx. 1 cm (⅓-in.) all around the edges. Put a piece of salmon on the spinach, top with remaining spinach. Brush the edges with beaten egg white and cover with the second sheet of puff pastry. Press the edges together to seal. Use a knife to make shallow diagonal scores. Bake in a preheated oven at 200°C/390°F for approx. 5 min. Remove from oven. Whisk the egg yolk and brush over the Wellingtons, then bake again for approx. 10 - 15 min. at 180°C/350°F, or until golden brown on top.

  • Step 4/4

    Clean and chop oyster mushrooms. Heat butter in a frying pan, then add mushrooms, remaining shallots, salt, and pepper. Deglaze with vermouth. Serve alongside salmon Wellington and enjoy!
    • 500 g oyster mushrooms
    • 3½ tbsp unsalted butter
    • 20 ml dry vermouth
    • oven

    Clean and chop oyster mushrooms. Heat butter in a frying pan, then add mushrooms, remaining shallots, salt, and pepper. Deglaze with vermouth. Serve alongside salmon Wellington and enjoy!