Salmon Wellington

Ingredients:
4 salmon fillets (200 gr each)
salt and pepper
2 tbsp butter
2 garlic cloves minced
1 shallot chopped
50 ml white wine
80 gr cream cheese
150 gr fresh baby spinach
2 tbsp bread crumbs
30 gr shredded parmesan cheese
1 package puff pastry (400-450 gr)
1 egg for egg wash

Instructions:

Season the salmon with salt and pepper to taste.
In a pan, heat butter, then add shallots and garlic, cook 3 minutes.
Then add the white wine and cook 5 minute, then add the cream cheese and sauté for 1 minute.
Lastly, add the spinach, bread crumbs, and Parmesan cheese and cook 5 minutes.

Roll the puff pastry and cut in 4 pieces.

Place each seasoned salmon fillet in the middle of each puff pastry sheet.
Spread the spinach mixture on top of the 4 fillets.

Wrap the puff pastry around the salmon. Place on baking sheet seam side down.

Make slits on top and brush with egg wash.

Bake at 200 degrees С or 25-30 minutes or until the pastry is golden brown.

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