2 salmon fillets
1 sheet of puff pastry
4 oz. cream cheese at room temperature
1 tsp capers
2 tbsp fresh dill
½ tsp pressed garlic
3 larger sized chunks of preserved artichoke hearts
¼ cup watercress or spinach
1 tsp pickled shallots, recipe follows
Pickled Shallots Ingredients:
1 small finely diced shallot
½ tsp sea salt
2-3 tbsp rice vinegar
The night before, pickle the shallots by combining the shallots, salt, and vinegar in a small bowl. Mix well to dissolve the salt, transfer to a sealable container, and store in the refrigerator.
The day of, Beat the egg in a bowl for an egg wash. Mix the rest of the ingredients in a small bowl by hand for the cream cheese mixture.
Then liberally salt and pepper the salmon fillets and set aside.
Lay one sheet of Puff pastry on a flat surface and cut in half long ways. Let it come to room temperature so it is pliable.
Down the middle of the pastry sheets, spread a layer of the cream cheese mixture just the size of the salmon fillet. Place the salmon on top of the cream cheese and slice the pastry sheet with a knife on the sides so you can “braid” over the top of the salmon. Or you can wrap it like a package by bringing the top and bottom ends up first and then folding the sides over the top.
Brush the egg wash over the puff pastry and place into an oven at 425F/220C for 20 minutes. The Salmon puff pastry will be nicely browned and the salmon will be cooked perfectly.
The Salmon Wellington pairs well with Green Spring Potato Salad.