Ingredients:

  • 10 oz Fresh Spinach (or 280 g, fresh or frozen)
  • 1 medium Shallot, finely diced
  • 1 tbsp Unsalted Butter (15 g)
  • 1/4 cup Crème Fraîche (60 ml, full fat)
  • 2 tbsp Fresh Dill, chopped (10 g)
  • 1/2 tsp Lemon Zest
  • Salt and Black Pepper, to taste
  • 5 lbs Centre-Cut Salmon Fillet, skinless and pin-boned (680 g)
  • 1 lb All-Butter Puff Pastry block (or 2 sheets, 500 g), cold
  • 1 large Egg, whisked (for egg wash)
  • 1 tbsp Olive Oil
  • Salt and White Pepper, to taste (for salmon)

Instructions:

  1. Dry the Spinach: If using fresh spinach, sauté until wilted. Immediately transfer it to a clean tea towel or heavy-duty paper towels. Twist and squeeze repeatedly until absolutely every drop of moisture is removed. Chop coarsely.
  2. Make the Filling Base: Melt the butter in a skillet. Sauté the diced shallots until soft and translucent (about 3-4 minutes). Remove from heat and transfer to a bowl.
  3. Combine and Chill: Mix the dried spinach, sautéed shallots, crème fraîche, chopped dill, and lemon zest. Season generously with salt and pepper. Chill the mixture immediately; it must be cold and firm for assembly.
  4. Prepare the Salmon: Pat the salmon fillet dry. Trim it into a uniform rectangle, and season all sides lightly with salt and white pepper.
  5. Roll the Pastry: On a lightly floured piece of parchment paper, roll or unroll your puff pastry sheets. You need two sheets: one base (approx. 10x12 inches) and one slightly larger lid. Place the smaller sheet on your prepared baking sheet.
  6. Layer the Base: Spread half of the chilled spinach filling down the centre of the pastry base, mirroring the size of the salmon fillet, leaving a 2-inch border.
  7. Place the Salmon: Place the seasoned salmon fillet directly on top of the filling. Spread the remaining spinach mixture evenly over the top and sides of the salmon.
  8. Seal the Wellington: Brush the exposed pastry edges lightly with the egg wash. Lay the larger pastry sheet (the lid) over the top, draping it gently. Press firmly around the edges to remove air pockets.
  9. Crimp and Vent: Trim the excess pastry, leaving about a 1/2-inch border. Crimp the edges tightly using the tines of a fork to create a secure seal. Brush the entire surface generously with the remaining egg wash. Score decorative patterns and make 3-4 small ventilation holes.
  10. Chill (Mandatory): Transfer the assembled Wellington to the fridge and chill for a minimum of 30 minutes. This prevents the pastry fat from melting before baking, ensuring a flaky rise.
  11. Bake: Preheat your oven to 400°F (200°C). Bake the chilled Wellington for 20 to 25 minutes until deep golden brown.
  12. Check Doneness and Rest: Use a digital thermometer inserted horizontally into the centre of the fish. Remove from the oven when the internal temperature reaches 140°F (60°C). Let the Wellington rest on the baking sheet for 5-10 minutes before slicing.