Rye Free Salmon Wellington

Total time1 hr 20 min

Prep time30 min

Cook time30 min

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Ingredients

4 servings

For the Wellington

1 sheet (about 14 oz) frozen puff pastry, thawed
Jus-rol Puff Pastry - 13.68 OZ White Toque French Butter Puff Pastry 16 oz Aussie Bakery Puff Pastry, 17.3 oz Aman Puff Pastry Squares
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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
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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