Salmon Wellington-Salmon in puff pastry

This is a very tasty way to prepare salmon, and especially intended for those who think that salmon is a bit of a "dry" fish. It is very easy to prepare, and it looks very elegant, as a specialty of top chefs. Try it, it will delight you.

Preparation steps

Fry the garlic and onion for a few minutes. Add the wine and stir until slightly evaporated, about 1-2 minutes. Add the cream cheese, mix and then add the spinach. Stir until the spinach softens and that is enough. Stir in the melted cheese and bread crumbs at the end, so that it all thickens a bit and is not liquid, but creamy. Add salt, pepper, mixed dry spice.
Place one piece of salmon on the puff pastry, pickle, salt and coat with the filling. Don't save the filling, the more you put in it, the tastier and juicier it will turn out.
Wrap in batter as pictured. When it looks like this, turn it over like a "box", so that the ends are at the bottom and you can't see each other, so that it all looks nice visually.
Cut the dough wrapper from the top into slices, in parallel, or like me crosswise, so that the inside evaporates during baking. Coat with egg yolk, place in a preheated oven at 200 C and bake for about 22 minutes.
Serve with salad, or mashed potatoes, rice ... whatever you want. Bon appetite :)

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Rosa Cooking