Salmon Wellington with oyster mushrooms

Salmon Wellington with oyster mushrooms

Based on 70 ratings
Christian Ruß

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

Servings2
225 g
salmon fillets
175 g
baby spinach
2
shallots
½ clove
garlic
½ tbsp
olive oil
1 sheets
puff pastry sheets
½
egg
250 g
oyster mushrooms
tbsp
unsalted butter
10 ml
dry vermouth
salt
pepper
ground nutmeg
MetricImperial

Utensils

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

How-To Videos

shortcut-puff-pastry

Shortcut puff pastry

how-to-clean-mushrooms

How to clean mushrooms

how-to-separate-eggs

How to separate eggs

Nutrition per serving

Cal550
Protein34 g
Fat35 g
Carb28 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.
    • 175 g baby spinach
    • shallot
    • ½ clove garlic
    • ½ 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.
    • 225 g salmon fillets
    • 1 sheets puff pastry sheets
    • ½ 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!
    • 250 g oyster mushrooms
    • tbsp unsalted butter
    • 10 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!

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