Salmon Wellington

Salmon Wellington

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Crafted Kosher sent me some amazing Black Truffle Pate and Truffle Oil. I wanted to create something special which would maximize the flavor of these delicious items. The idea for Salmon Wellington popped into my mind. Now, Wellington usually connotes, tournedos, liver pate and puff pastry. How about, salmon fillets, Black Truffle Pate, and fresh spinach all wrapped up in filo dough with truffle oil between the sheets of filo. In my culinary world, you can never have too many truffles!

Prep time: 20 minutes

Salmon Wellington

By Gloria Kobrin Published: May 26, 2016

  • Yield:

  • 2 salmon fillets (2 Servings)

Ingredients

  • 2 6 ounce wild/organic salmon fillets skinned
  • pinch salt and freshly ground black pepper
  • 2 tablespoons La Rustichella black truffle pate
  • 1 ounce baby spinach stems removed and chopped coarsely
  • 6 sheets filo dough kept moist with a damp towel
  • 3 tablespoons La Rustichella black truffle oil

Equipment

  • pastry brush
  • baking pan with lip

Directions

  1. Pre heat oven to: 375° F.
  2. Rinse salmon and pat dry. Sprinkle with salt and pepper. Lay out one pastry sheet on a flat surface. Brush with a little truffle oil. Repeat two more times until you a three sheets in all. Place the salmon fillet one-third down from the short side of the filo sheet. Spread one tablespoon of truffle pate on top of salmon. Arrange one-half the chopped spinach on top0 of the pate. Fold the top of the filo sheet over the salmon and then turn the salmon over once or twice until it is fully covered. Fold the ends in and place in baking pan. Brush with more truffle oil. Repeat process with second piece of salmon.
  3. Place baking pan on bottom shelf of oven and bake for 30 minutes-or until filo is golden brown. Serve hot.

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