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For those of us who spend hours in the kitchen preparing dishes for the family (for example, lunch, dinner, snack, dinner…) Find new, easy and delicious recipes is a blessing. This Salmon Wellington recipe ticks all the boxes.

It is a reinterpretation of the classic Wellington Sirloin (we prepared it with Royal Salmon), easy to prepare, profitable and with a flavor that will surprise you.

salmon wellington

Surely you have tried the famous Wellington sirloin but do you dare with the delicious and surprising of the classic?

dish Main dish

The kitchen English

For filling:

  • 1 cada of butter at room temperature
  • 1 leek finely chopped
  • 1 aircraft of white wine nice
  • 210 Gr spinach
  • 100 Gr cream cheese

For loin:

  • 1 weight Salmon Royal®
  • 1 rice flour puff pastry
  • 1 eggs medium

For the sauce:

  • 1 cada of vinegar balm
  • 1 cada brown sugar or panela
  • 1 teeth of garlic Very aggressive
  • two Tbsp Of olive oil extra virgin
  • 1 pinch salt and pepper
  • In a hot frying pan add butter and when it is melted add the leek. When it is cooked, add spinach and let it shrink. Add the white wine and cook until the wine evaporates.

  • Let cool and add sour cream. We have booked.

  • We prepare the sauce by putting all the ingredients together in a bowl and stirring well to combine them.

  • Stretch the puff pastry and in the middle add the leek and spinach. On top of the salmon loin that we will have previously brushed with fish.

  • Close the puff pastry and turn it so that the filling is on top and the salmon is on the bottom.

  • With a knife, we cut into a new puff pastry and put it on top to decorate. Brush with beaten egg.

  • We cook in the oven at 180º for about 35 minutes.

  • Prepare to be satisfied.

You can accompany this recipe with a rich salad that contains 1 large cucumber, peeled and cut into small pieces, 1 bunch of chopped dill, olive oil, salt and pepper, 1 tablespoon of Dijon mustard, juice of ½ lemon and 1 tablespoon of honey.

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