Salmon Wellington in homemade Pastry

Salmon Wellington in homemade Pastry

Salmon Wellington

Servings: 4


The best Pastry ever!!! (see recipe below)
1 salmon fillet – divided into 4 portions (or buy the IQF frozen wild salmon already in four portions)
1 brick of cream cheese – room temperature
3 tbsp. olive oil
1 tbsp. butter
½ cup onion – diced small
¼ cup leeks – diced small
¼ cup celery – diced small
3 tbsp. fresh dill – chopped
3 tbsp. chives – diced
½ tsp salt and cracked pepper
1 egg + 1 tbsp. water for egg wash

Make pastry and chill for a minimum of one hour.

Remove skin from salmon fillet. Cut fillet so that each piece is approximately the size of a deck of cards.

Meanwhile sauté leeks, onions & celery in olive oil and butter over medium heat.

In a bowl combine softened cream cheese, chives, fresh dill, leeks, salt and pepper. Mix well.

When onions are transparent add sautéed vegetables to cream cheese mixture. Combine well and set aside.

Roll out 4 rectangles (approximately 6 in. by 8 in.) of pastry. In the center of each rectangle spoon ¼ of the cream cheese filling.
Place one piece salmon (presentation side down) on each portion of cream cheese.

Fold pastry up to seal the wellington. Turn wellington over and place on a parchment lined baking sheet. Brush with egg wash.

Bake in a 400 degree oven for approximately 30-40 minutes or until the internal temperature is 165 degrees.

At service time drizzle with a warm yogurt hollandaise sauce (see recipe below) and a fresh garden salad.

Maggie’s Yogurt Hollandaise:

1 tub (500g) Greek style yogurt
6 Egg yolks
½ cup butter
¼ tsp. Dry mustard powder
Dash cayenne
Salt & pepper
1 tsp. fresh dill – diced small

In a double boiler combine yogurt and egg yolks. Whisk until combined while cooking over medium heat. Add remaining ingredients and continue to cook until thickened. Do Not Boil or it will separate. Remove from heat and serve hot over baked salmon wellington.


5 cups all-purpose flour
2 tsp. salt
1 egg
1 lb. shortening
4 tbsp. white wine vinegar or white vinegar
1 cup ice water
1 tbsp. brown sugar

Mix together flour, salt and brown sugar. Whisk together to remove the lumps.

Cut up shortening into small cubes, return to cooler to keep cold.

Add vinegar and egg to liquid measure cup. Beat with a fork. Add enough ice cold water to egg/vinegar mixture to make a total of 1 cup of liquid.

Place measured dry ingredients in a large bowl if mixing by hand. Add shortening and with a knife or a pastry blender start cutting the shortening in to the flour until all the shortening is dime size and mealy.

Miriam's Time Saving Tip: If using a stand mixer in pastry making do not multi task. Stay at the mixer and pulse the machine on and off until the flour and shortening are slightly mixed but not totally combined. There should still be big size chunks of shortening (mealy) showing and plenty of loose flour. Do not try to incorporate every bit of flour as you may end up over-working the pastry and it will be tough and not flaky.

Add liquid to mixing bowl and with a fork mix liquid in. Do not over mix at this stage or your pastry will be tough. Gently form into a ball with your hand.

Roll dough up into a disc and wrap in parchment paper and then in a clean plastic bag and store in cooler until needed.

Miriam's Time Saving Tip: Making this pastry ahead is a great time saver. It keeps well for over a week in the fridge as long as it is wrapped well. After making pies freeze the remaining pastry for use later.

Complementary Wines: Gewürztraminer Late Harvest, Merlot, Rosé, Valpolicella

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