JOSH'S SALMON WELLINGTON
Josh Chadwick
Partner Pensions & Investment Technology, London
What this dish means to me
I’ve got my fiancé to thank for bringing this one into my life. In our early dating days, she convinced me this one was ‘her showstopper’ that she’d cook for her family and friends. ‘Sign me up’ were my precise words when it was suggested that we’d have it for dinner one night, primarily because I thought I was getting the night off as head chef out of the two of us.
6 years, an engagement and an 18 month old son later and I’m still yet to be on the receiving end of ‘her showstopper’. It’s now ‘our showstopper’ where she takes the credit for putting the recipe in my hands all those years ago.
Just looks like I better get training the little one as my sous- chef so maybe one day I’ll get to enjoy it as a consumer!
SERVES
4
MINUTES
60
DIFFICULTY
3/10
INGREDIENTS
2 tablespoons butter
2 cloves garlic
½ medium onion
5oz/140g fresh spinach
⅓ cup/40g bread crumbs (of any kind)
4oz/110g cream cheese (full fat, light or lightest all work fine)
¼ cup/30g parmesan cheese
2 tablespoons fresh dill
1 sheet puff pastry at room temperature
4 portions of salmon
Salt and pepper
1 egg
METHOD
Step 1
Preheat the oven to 220°C /425°F.
Step 2
Finely dice the onion and garlic. Gently fry in the butter until the onions are translucent, about 5 minutes on a medium heat. I tend to use a lower heat so I can do my step 4 prep while things are moving.
Step 3
Add the spinach, season and cook until spinach is wilted, about 1 minute.
Step 4
Chop the dill and grate the parmesan. I don’t really measure these and the cream cheese precisely anymore so just looking to be in the right ballpark.
Step 5
Add the cream cheese and stir until melted. Then add the breadcrumbs, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside. You can put all the ingredients in at once but I get more comfort from it melting and then thickening it.
Step 6
Take the skin off the salmon if not skinless. Individual portions pushed together or a big fillet work equally well. Season both sides with salt and pepper to taste.
Step 7
Roll out/unravel your puff pastry. I tend to put this straight on to my baking tray to make life easier but you can do on a chopping board and transfer after. Parchment/greaseproof paper can be useful so it’s easier to move to chopping board post cooking but not essential.
Step 8
Place the salmon on the pastry. I keep it easy and put on one half most of the time rather than attempting a nice seamless top or bottom but very much up to you!
Step 9
Put the spinach mixture on top of the salmon, pressing it down and smoothing it out so it stays on top and doesn’t spill down the sides.
Step 10
Fold over the pastry however you’ve decided to do so and trim any excess. If you haven’t made on the baking tray then move to the baking tray, with or without parchment, now.
Step 11
Beat the egg and egg wash the pastry. Gently score the top of the pastry with a knife to allow steam to escape.
Step 12
Bake for 20-30 minutes, until pastry is puffed and golden brown.
