Salmon Wellington

In Salmon Wellington, flaky puff pastry surrounds juicy salmon fillets and a creamy dill and mustard filling. Its a classy dish thats great for parties or a fancy dinner at home.

Ingredients:

• 4 salmon fillets
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 sheet puff pastry, thawed
• 8 ounces cream cheese, softened
• 1/4 cup chopped fresh dill
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 1 egg, beaten

Instructions:

Get the oven ready by heating it up to 400F 200C

Use salt and pepper to season the salmon fillets with

Melt the butter in a pan over medium-high heat

Add the olive oil and cook the salmon fillets for one to two minutes on each side

Take it off the heat and let it cool down

Cream cheese, chopped dill, lemon juice, and Dijon mustard should all be mixed together well in a bowl

Cut the puff pastry into four squares after rolling it out

Cover each square of pastry with a layer of the cream cheese mixture

Each square of pastry should have a seared salmon fillet on it

Then, fold the pastry over the salmon and seal the edges

Beat an egg and brush it on each pastry to make it golden

Place the Wellingtons on a baking sheet that has been lined with parchment paper

Place the dish in an oven that has already been heated up

Bake for 20 to 25 minutes, or until the pastry is golden brown and the salmon is fully cooked

Enjoy while hot