Salmon Wellington Recipe
Ingredients
- 2 packages of frozen puff pastry
- 1 4-ounce tub of cream cheese with salmon or mix smoked salmon into softened cream cheese
- 1 cup finely chopped broccoli, uncooked (optional)
- 1 bunch of scallions, white and light green portions, chopped
- Juice of ½ lemon ½ teaspoon garlic powder ¼ teaspoon ground black pepper 1 pinch cayenne pepper (optional) 1 dash salt 1 egg, lightly beaten.
Directions
1. In a medium mixing bowl, combine cream cheese,
broccoli, scallions, lemon juice, and seasonings.
2. Roll the puff pastry out to ⅛–¼ inch thick. Using a small
round cutter, cut the dough into 1½ to 2-inch circles. Try to
cut the circles as close together as possible to use most of the
pastry dough on the first pass.
3. Place ½–1 teaspoon of the salmon mixture in the center of
half of the circles. Using a pastry brush or your fingertip,
lightly brush the outer ¼ inch of the circle with egg. Place
another piece of pastry on top, and seal by dipping a fork in
water, and pressing the tines of a fork into the edge of the
dough. Seal well, as the contents may ooze out during baking.
Brush the top of the pastry with egg and place on a
parchment-lined sheet pan. Place the pan in the freezer. When
the puffs are frozen or firm to the touch, remove them from the pan
and place them in a plastic sealable bag until ready to use. If you’d
like to bake the puffs immediately, chill for 20 minutes before
baking.
4. To bake: Preheat your oven to 400°F. Line a baking sheet
with a silicone mat or piece of parchment paper. Place the
puffs on the baking sheet (egg wash side up). Bake 12 to 15
minutes until puffed and golden brown. No matter how
careful you are, some of the fillings will still find a way to
ooze out the sides. Don’t worry, they’ll still taste great!
Remove to a serving platter.