Salmon Wellington with oyster mushrooms

Step 1/4

• 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

• 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

• 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

• 250 g oyster mushrooms
• 1¾ 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!

Enjoy your meal!