Mary berry salmon Wellington
Mary berry salmon Wellington is a delicious and elegant dish that features flaky puff pastry wrapped around tender salmon fillets, along with a creamy spinach and mushroom filling. It’s the perfect meal for special occasions or when you want to impress your guests with something truly spectacular. The combination of savory flavors and textures make this dish an instant classic that will leave everyone at the table wanting more!
Why people also love Mary berry salmon Wellington
People love Mary Berry’s salmon Wellington for several reasons. Firstly, it is a visually stunning dish that looks impressive and elegant when served. The golden brown puff pastry encasing the tender salmon fillets creates an eye-catching centerpiece on any dining table.
Secondly, the combination of flavors in this dish is delicious and satisfying. The creamy spinach and mushroom filling pairs perfectly with the delicate flavor of the salmon, creating a harmonious balance of savory tastes.
Lastly, Mary Berry’s recipe is easy to follow and produces consistent results every time. Whether you’re an experienced cook or a beginner in the kitchen, this recipe will guide you through each step to ensure your salmon Wellington turns out perfectly cooked and delicious every time!
Ingredients:
- 500g (1lb) puff pastry
- 2 skinless salmon fillets
- Salt and pepper to taste
- Juice of half a lemon
- 250g (9oz) spinach leaves, washed and drained
- 150g (5.3 oz) mushrooms, finely chopped
- 1 onion, finely chopped
- A small handful of fresh dill or parsley leaves, roughly chopped
- Flour for dusting
- Egg wash made from one beaten egg
Instructions:
- Preheat your oven to 200°C/180°C fan/gas mark six.
- Season the salmon fillets with salt and pepper then drizzle them with lemon juice.
- In a pan over medium heat, sauté the onions until they’re soft and translucent. Add the chopped mushrooms and cook until they’re tender.
- Add the spinach leaves to the pan and cook until they’ve wilted down, then remove from heat.
- Roll out your puff pastry on a floured surface into a rectangle that’s about 30cm x 40cm (12in x 16in).
- Spread half of the mushroom and spinach mixture over one side of the pastry, leaving a border around the edges.
- Place one salmon fillet on top of this mixture then spread remaining filling over it.
- Place another salmon fillet on top of this filling layer, with both fillets in line with each other across center part of pastry sheet.
- Fold up sides to encase all ingredients within sheet before brushing beaten egg wash along folded edge seams as well as across entire upper surface area for even browning.
- Carefully lift the pastry and place it seam-side down on a baking tray lined with parchment paper.
- Brush the top of the pastry with egg wash then use a sharp knife to score diagonal lines across it (be careful not to cut all the way through).
- Bake in preheated oven for 25-30 minutes, or until golden brown and cooked through.
- Remove from oven and let cool for 5-10 minutes before slicing into portions and serving hot!
Quick Facts
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Total Time: Approximately 1 hour
- Difficulty: Intermediate
- Yield: Serves 4-6 people
Serving Suggestions:
Mary Berry suggests serving the salmon Wellington with steamed vegetables and new potatoes. You could also pair it with a side salad or roasted root vegetables.
Expert Tips & Tricks:
- Make sure to remove any excess water from the spinach before adding it to the filling mixture.
- Use high-quality puff pastry for best results.
- Allow the pastry to rest in between rolling and assembling to prevent shrinkage during baking.
Nutrition Information (per serving):
Calories – 542 kcal | Fat – 38g | Saturated Fat -14g | Carbohydrates -33g | Fiber- 3g | Sugar – 2g | Protein – 19g | Sodium – 480mg
Presentation:
To present the salmon Wellington, you can slice it into portions and arrange them on a serving platter. Garnish with fresh dill or parsley leaves for added color and flavor. You could also serve each portion individually on plates, accompanied by your choice of side dishes.
Variations and substitutions for Mary berry salmon Wellington:
- Vegetarian Option: For a vegetarian version of this recipe, you can substitute the salmon with roasted vegetables such as butternut squash or sweet potato.
- Pesto Filling: Instead of using spinach and mushroom filling, try spreading pesto sauce over the pastry before adding the salmon fillets.
- Different Fish Options: You can use other types of fish like cod or trout instead of salmon in this recipe.
- Cheese Topping: Add grated cheese on top before baking to create a cheesy crust that complements well with puff pastry.
- Spices & Herbs Variations:Add different spices and herbs to suit your taste preference like paprika, cumin seeds or thyme leaves to add more depth to flavors
- Filo Pastry Variation:For those who prefer a lighter pastry, filo dough can be used instead of puff pastry. Layer the salmon and filling between sheets of filo dough before baking.
- Gluten-Free Option: Use gluten-free puff pastry or make your own gluten-free pie crust for those who are intolerant to wheat flour.
- Sauce Accompaniments:Serve with different types of sauces like hollandaise sauce, lemon butter sauce or dill cream sauce to add more flavors and texture.
- Nut Variations:Add some crunchiness by adding nuts such as almonds, walnuts or pine nuts in the spinach-mushroom mixture
- Smoked Fish Variation:For a smoky flavor variation use smoked salmon instead of fresh one which will give it an entirely different taste profile
Recommendations and notices for making Mary Berry’s salmon Wellington:
- Thaw the puff pastry properly before using it to ensure even cooking.
- Use fresh salmon fillets that have been deboned, skinned, and trimmed of any excess fat.
- Be sure to cook the mushrooms until they’re tender before adding them to the filling mixture.
- Don’t overfill the pastry with too much filling as this can cause it to burst during baking.
- Make sure you seal all edges of the pastry well so that none of the filling leaks out while baking.
- Allow enough resting time after removing from oven before slicing into portions which will make serving easier
- For best results, use a sharp knife when scoring diagonal lines across the top of your Wellington so that it doesn’t tear or fall apart in places where scored marks intersect
- You can prepare the filling mixture ahead of time and refrigerate it until ready to use.
- If you’re short on time, you can also use store-bought puff pastry instead of making your own from scratch.
- When baking the Wellington, keep an eye on it towards the end of cooking time to ensure that it doesn’t burn or overcook.
- Serve hot for best taste and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a preheated oven at 350°F (180°C) for about 10-15 minutes before serving again
FAQ for Mary berry salmon Wellington
Yes, you can prepare the filling mixture and store it in the refrigerator until ready to use. You can also assemble the Wellington a few hours ahead of time and keep it covered in the fridge until ready to bake.
Yes, you can freeze any leftovers by wrapping them tightly in plastic wrap or aluminum foil before placing them in an airtight container or freezer bag. They will keep well for up to approximately 2 months.
Steamed vegetables such as broccoli, carrots or green beans go well with this dish. Mashed potatoes, roasted root vegetables like sweet potato or parsnips are other great options.
Bake the salmon Wellington in a preheated oven at 400°F (200°C) for about 25-30 minutes or until golden brown and cooked through. Keep an eye on it towards the end of cooking time to ensure that it doesn’t burn or overcook.
Yes, you can use store-bought frozen puff pastry instead of making your own from scratch. Just be sure to thaw it properly before using it to ensure even cooking.
Yes, you can substitute spinach with other leafy greens such as kale or Swiss chard if desired.
Use fresh salmon fillets that have been deboned, skinned, and trimmed of any excess fat. You can use either Atlantic or Pacific salmon for this recipe.
Conclusion:
Mary Berry’s salmon Wellington is an impressive dish that combines flaky puff pastry, tender salmon fillets, and a creamy spinach-mushroom filling that will leave your taste buds dancing! With simple ingredients, easy-to-follow instructions, this recipe is perfect for any special occasion or dinner party where you want to impress your guests with something truly spectacular!
