Salmon wellington

This recipe is an adaptation of the famous Wellington sirloin recipe but prepared with fresh salmon and giving it a different touch but with characteristic elements of the recipe.

The Wellington salmon has a delicious combination of creamy cheese with spinach and puff pastry that you can prepare individually or in a large format to cut into portions.

It is ideal for a dinner or lunch with a friend or family or perhaps it can give you an idea for any meal for this Christmas, it is a recipe for success.

Ingredients: 4 people For the filling:

• 1 leek finely cut
• 1 C. butter tureen
• 150 g baby spinach
• 1⁄2 glass of white wine
• 3 heaped tablespoons of cream cheese
• Salt and pepper

For the salmon:

• 1 tablespoon balsamic vinegar
• 1/2 tablespoon panela or whole sugar
• 1⁄2 dessert spoon garlic powder
• 1 little salt
• 4 tablespoons of virgin olive oil
• 4 fresh skinless salmon supremes
• 2 square sheets of puff pastry
• 1 egg to paint

Preparation:

1. Put the butter in the 24 cm single frying pan and when it is melted, add the finely chopped leek and cook for about 3-4 minutes until tender.
2. Add the white wine and cook until it has evaporated. Add the baby spinach and cook, stirring, until it becomes soft and add the cream cheese, mix well and let it cook until it has melted with the spinach, about 3 minutes. Adjust the salt and pepper and set aside over low heat to keep it hot.
3. In a bowl, put the vinegar, panela, garlic, salt and oil, mix well and with the help of a brush paint both sides of the fish.
4. Preheat the oven to 180ºC and cover the surface of the Magma griddle with baking paper. Cut each sheet of puff pastry into two pieces so that there are four.
5. Put two tablespoons of spinach and cheese filling in the center of each piece of puff pastry and place the salmon on top, skin side up.
6. Fold the two sheets of puff pastry inwards and then close the ends to form a package. If the puff pastry is very large, cut off the excess dough.
7. Turn the packages leaving the closure underneath and place the ironing paper on top. Paint the packets with beaten egg and use the tip of a knife to form rhombuses. Bake for about 30-35 minutes until the puff pastry is golden.
8. Serve with an arugula salad with cherry tomatoes.

Photographs and recipe by Silvia .