Salmon Wellington

Ingredients

120 g baby spinach leaves
135 g tub basil pesto, pecorino and cashew dip
6 sheets frozen puff pastry, partically thawed
6 skinless salmon fillets
225 g cream cheese, softened
1 free-range egg, lightly beaten
1/4 bunch dill, sprigs picked

Method

Place spinach in a large bowl. Cover and microwave on high for 30 seconds or until wilted. Set aside to cool for 5 minutes. Once cool enough to handle, squeeze any excess liquid from spinach, then roughly chop. Place in a bowl. Add pesto and stir to combine.

Preheat oven to 220 C/200 C fan-forced.

Line 2 large baking trays with baking paper. Cut 1 pastry sheet in half. Place 1 salmon fillet on one half. Spread with a little cream cheese, then spoon over one-sixth of the spinach mixture. Top with remaining pastry half. Crimp edges to seal.

Using the image as a guide, create decorative scales by scoring the top with a 3 cm cookie cutter. Place on 1 prepared baking tray. Repeat with remaining pastry sheets, salmon, cream cheese and spinach mixture to make 6 parcels. Brush with egg and season with freshly cracked black pepper.

Bake for 20-25 minutes or until salmon is just cooked through and pastry is golden-brown. Serve sprinkled with dill.

Cooking tip:

No puff pastry? No worries! Cook salmon in a frying pan, then top with spinach mixture to serve.

Credits: Woolworths

Photo Credits: Woolworths