Salmon Wellington with mushrooms and spinach

Votes: 4

Time: 1 hour.
Complexity: average
Servings: 6

Step-by-step recipe for salmon Wellington with mushrooms and spinach.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Salmon Wellington

1 clove of garlic
1 shallot, coarsely chopped
350 g of champignons
3 tbsp (45 g) unsalted butter
1/4 cup dry white wine
1 tbsp sour cream
1 teaspoon mustard
Coarse salt and ground black pepper
Six salmon fillets, 100g each, skinless
Wheat flour for rolling out
3 sheets puff pastry, thawed if frozen
2 cups of baby spinach leaves
1 egg, beaten with 1 teaspoon of water
Sour cream sauce with dill and capers, for serving, see recipe below

Sour cream sauce with dill and capers

1 cup sour cream
2 tbsp. heavy cream
2 tablespoons chopped fresh dill
1 tbsp capers, without brine
Coarse salt and ground black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: garlic, shallots, champignon mushrooms, white wine, sour cream, mustard, salmon, flour, puff pastry, spinach, eggs, cream, dill, capers

Cooking the dish according to the recipe:

Preheat oven to 200°C. Line a baking sheet with parchment paper.
Place the garlic, shallots and mushrooms in a food processor and pulse until finely chopped.

Heat the butter in a medium skillet over medium heat. Add the chopped mushroom mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in the white wine; increase the heat to high and cook until the liquid has evaporated. Turn off the heat, stir in the sour cream, mustard, and salt and pepper to taste. Let the mushroom mixture cool.
Sprinkle the salmon fillets with salt and pepper on both sides.
On a lightly floured surface, roll out the dough into a 12 x 8 inch rectangle, then cut it into quarters. Place some spinach leaves on the narrow side of two layers. Top with the salmon fillet and about 2 tablespoons of the mushroom mixture. Brush the edges of the dough with a little liaison, top with the remaining two layers of dough, and press the edges shut. Place the packets on the prepared baking sheet. Repeat with the remaining layers of dough and ingredients.
Brush the Wellington tops with the egg mixture and poke vents into the tops with the tip of a sharp knife.
Bake the salmon in the batter until golden brown, about 15 minutes. Let rest for 5 minutes. Serve the salmon Wellington with a sour cream sauce with dill and capers.
Sour cream sauce with dill and capers:

In a small bowl, combine sour cream, cream, dill, capers and add some salt and pepper.