Salmon Wellington

Salmon Wellington

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The idea for Salmon Wellington popped into my mind when I was sent some Black Truffle Paté and Truffle Oil by Crafted Kosher- a company that is no longer in business. The term “Wellington” usually connotes tournedos covered with liver paté and puff pastry. I replaced the beef and liver with salmon fillets, Black Truffle Paté, and fresh spinach; and then wrapped it up in filo dough with truffle oil between the sheets of filo. Salmon Wellington is definitely decadence on a plate.

Fro another salmon recipe, try Baked Poached Salmon.

Prep time: 20 minutes

Salmon Wellington

By Gloria Kobrin Published: May 26, 2016

  • Yield:

  • 2 salmon fillets (2 Servings)


  • 2 6 ounce wild/organic salmon fillets skinned
  • pinch salt and freshly ground black pepper
  • 2 tablespoons La Rustichella black truffle paté
  • 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


  • pastry brush
  • baking pan with lip


  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 have three sheets in all. Place the salmon fillet one-third down from the short side of the filo sheet. Spread one tablespoon of truffle paté on top of salmon. Arrange one-half the chopped spinach on top of the paté. 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.