Recipe by: @dishingouthealth
Salmon Wellington, reimagined as a bite-sized appetizer. Creamy salmon filling with sautéed leeks, fresh dill, spinach, and lemon wraps in buttery puff pastry for an appetizer that feels special without the fuss. It’s an easy pick for holiday entertaining or dinner parties, and it comes together with a few simple steps.
Recipe by: @dishingouthealth
Salmon Wellington, reimagined as a bite-sized appetizer. Creamy salmon filling with sautéed leeks, fresh dill, spinach, and lemon wraps in buttery puff pastry for an appetizer that feels special without the fuss. It’s ...
Leek and Garlic
1 large Leek (about 12 oz), white and light green parts only
1 Tbsp Extra-Virgin Olive Oil
2 Garlic Cloves, minced
Filling
8 to 10oz Frozen Chopped Spinach, thawed
1 (8oz) block Cream Cheese, reduced or full fat, softened
3 Tbsp Fresh Dill, chopped
1 Tbsp Dijon Mustard
1 tsp Lemon Zest (from 1 lemon)
¾ tsp Kosher Salt
½ tsp Cracked Black Pepper
2 (6oz) cans of Wild Planet Premium Wild Pink Salmon
Pastry
1 (16oz) package Frozen Puff Pastry (2 pre-rolled sheets), thawed according to package instructions
1 Egg, whisked
Garnish
Fresh Thyme Leaves
Flaky Finishing Salt (optional)
Preheat the oven to 375°F.
Trim the root end and dark green tops off the leek. Slice in half lengthwise, then thinly slice crosswise into half-moons. Place in a bowl of cold water and swish to loosen any dirt or grit. Drain well and pat dry.
Heat 1 Tbsp olive oil in a medium (12-inch) skillet over medium heat. Add the leeks and sauté for 5 to 6 minutes, until softened. Add the garlic and cook 1 more minute, until aromatic. Remove the pan from the heat.
Place the thawed spinach in a clean kitchen towel (or several layers of paper towels). Squeeze firmly over the sink to remove as much moisture as possible.
In a large mixing bowl, combine the spinach, cream cheese, sautéed leeks and garlic, dill, Dijon, lemon zest, salt, and black pepper. Mix well. Add the canned salmon and mix again, just until incorporated. The salmon should still have some chunks.
Unfold the thawed puff pastry sheets on a lightly floured work surface. Cut each sheet in half lengthwise to create 4 equal rectangles. Divide the salmon mixture into 4 equal portions. Spoon one portion onto one end of each rectangle, spreading it evenly across the width of the pastry.
Starting at the filled end, carefully roll each pastry into a log, enclosing the filling. Place seam-side down and cut each log crosswise into 3 equal pieces, for 12 bites total. Arrange on a parchment-lined baking sheet, seam-side down, with space between each piece.
Brush the tops with the whisked egg. Bake until deeply golden and puffed. (Bake time per the source is 30 minutes.)
Garnish with fresh thyme leaves and flaky finishing salt, if using. Serve warm.
