Salmon Wellington

What is it?

Salmon fillet sits with spinach and cream cheese, then gets wrapped in puff pastry and frozen for baking at home. Pastry is meant to turn flaky in the oven, while the centre stays soft and rich rather than dry. Freezer-to-oven approach makes this more of a fish centrepiece than a complete tray meal. It's usually served as a main course, often with vegetables or potatoes on the side. Cream cheese and spinach act as a barrier between the salmon and the pastry, keeping the fish moist as it cooks. Expect a neat, sliceable result once baked, with pink salmon visible at the centre and golden pastry wrapped around the outside. Rest it for a few minutes after baking for cleaner slices.