- 2 Salmon Fillets
- 320g Puff Pastry
- 5 Shallots
- 2 Garlic Cloves
- 2 Heaped Tablespoons Crème Fraiche
- 150g Spinach
- 100g Watercress
- 1 Egg
1. Peel and finely slice the shallots and garlic, then place in a large pan on a medium heat with 1 tablespoon of oil, and sauté until the shallots become translucent.
2. Add two heaped tablespoons of crème fraiche and continuously stir for 2 minutes.
3. Add the spinach and watercress and cook for a further 10 minutes, or until the spinach has fully wilted, still stirring regularly. Remove from the heat, taste, season with sea salt and black pepper and allow to cool.
4. Unfold the 320g puff pastry onto a light floured surface, and cut into 2 sheets.
5. Place each salmon fillet in the middle of each puff pastry sheet, leaving about 2 inches around the edges. Season your salmon on both sides with black pepper.
6. Divide the spinach mixture into two and spread half on top of each piece of salmon. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
7. Begin folding the the puff pastry over starting with the longer side. If there is some excess pastry on the short end then trim it, before brushing some more of the egg wash and fold in.
8. Grab a baking tray and place the salmon wellington seam side down. Make crosshatch slits on top of the wellington with a knife, before brushing with more egg wash.
9. Bake for 25-30 mins 200°C.
10. Serve and enjoy!
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