Dairy Free Salmon Wellington
Total time1 hr 20 min
Prep time30 min
Cook time30 min
4.5(29)
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Learn more →Ingredients
4 servings
For the Wellington
- 1 sheet (about 14 oz) frozen puff pastry, thawed
- 4 salmon fillets (about 5 oz each), skin removed
- 1 tbsp olive oil
- ½ tsp salt
For the spinach-leek filling
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 medium leeks (white and light-green parts only), thinly sliced and rinsed
- 8 oz cremini mushrooms, finely chopped
- 3 cups baby spinach
- 1 tsp fresh thyme leaves
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp salt
For the egg wash
- 1 egg, beaten
Instructions
- 1
Make the filling: melt the butter in a large skillet over medium heat. Add the leeks and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
- 2
Add the mushrooms to the skillet and cook, stirring frequently, until all the moisture has evaporated and the mixture is dry and beginning to stick lightly to the pan, about 8–10 minutes.
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