Gordon Ramsay Salmon Wellington Recipe
Discover this gordon ramsay salmon wellington recipe with salmon, spinach, lemon, cream cheese, and puff pastry for a delicious, elegant dinner.
Equipment
- Baking tray
- Parchment paper
- Rolling Pin
- Knife and cutting board
- Mixing bowl
- Pastry brush
- Skillet
Ingredients
- 500 g salmon fillet skin removed
- 1 sheet puff pastry thawed
- 2 tablespoons olive oil
- 2 cups fresh spinach
- 2 cloves garlic minced
- 100 g cream cheese softened
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
- 1 egg beaten, for egg wash
- 1 tablespoon chopped fresh dill or parsley
Instructions
Step 1: Prepare the filling
- Heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant. Toss in the spinach and cook until wilted. Remove from heat and let it cool slightly.
- Mix the spinach with cream cheese, Dijon mustard, lemon juice, salt, pepper, and fresh herbs. This filling should be creamy, slightly tangy, and full of flavor.
Step 2: Prepare the salmon
- Season the salmon fillet with salt and black pepper. Keep it simple—you want the natural flavor of the fish to shine.
Step 3: Roll out the pastry
- Lightly roll out the puff pastry on a floured surface. It should be large enough to fully wrap the salmon.
Step 4: Assemble the wellington
- Spread the spinach mixture in the center of the pastry. Place the salmon on top, then add a thin layer of the mixture over the fish if desired.
- Fold the pastry over the salmon, sealing the edges tightly. Trim any excess pastry and press gently to secure.
Step 5: Egg wash and score
- Brush the top with beaten egg. Lightly score the surface with a knife for a decorative finish.
Step 6: Bake
- Place on a lined baking tray and bake at 200°C (400°F) for 20–25 minutes, or until golden brown and crisp.
Step 7: Rest and serve
- Let it rest for 5 minutes before slicing. Serve warm and enjoy every layer.