This elegant Salmon wrapped in puff pastry is a delightful showstopper. This is traditionally done with spinach, but I find that callaloo makes for a better compliment to the salmon. Your final dish will look fancy but don’t let that intimidate you, as it’s straightforward. With this recipe you will get a fresh and moist salmon that when combined with your buttery, flaky crust, will be fighting for which dish finishes first.
- Melt butter in hot skillet. Add onions and sauté until soft and translucent.
- Add the garlic and stir to combine, then add the callaloo and cook until it wilts. Season with all 1 tsp of chicken bouillon seasoning and scotch bonnet. Remove from heat and set aside to cool in the fridge.
- To a mixing bowl, add half cup of the cream cheese and allow it to soften and come to room temperature then add the parmesan cheese and the lemon zest and stir well to combine.
- Season the salmon fillets with salmon salt and pepper.
- Roll out the pastry sheet on your counter, cut it into half on the long side. In the center of your pastry, brush on a layer of cream cheese on the pastry, then on top that, place a salmon fillet, then add callaloo. Be sure to leave about 2 inches of pastry around the salmon to allow folding. (If the puff pastry sheet is not big enough, you can roll it out.)
- Brush the edges of the puff pastry sheets with a beaten egg, and fold it as shown in the video.
- Place the salmon on a greased paper or lined with parchment paper baking sheet seam side down.
- Make crosshatch slits on the top of each Wellington using a sharp knife.
Bake at 200°C (390°F) on the higher rack of your oven, for 20-25 minutes or until the pastry is golden.
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