Salmon Wellington

Instructions:

1. Preheat Oven:
   • Preheat your oven to 200°C (400°F).
2. Prepare Spinach and Mushroom Mixture:
   • Heat 1 tablespoon of olive oil in a pan over medium heat.
   • Add the minced garlic and chopped shallot, sautéing until fragrant and softened.
   • Add the finely chopped mushrooms and cook until they release their moisture and become golden brown. Remove any excess liquid to prevent the pastry from becoming soggy.
   • Add the fresh spinach and cook until wilted. Remove from heat and let it cool slightly.
3. Mix the Filling:
   • In a bowl, combine the cooked spinach and mushroom mixture with paprika, ground thyme, dried oregano, ground cumin, salt, and black pepper. Mix well.
4. Prepare Salmon:
   • Pat the salmon fillets dry and season both sides with salt and pepper.
   • Spread a layer of the spinach and mushroom mixture over the top of each fillet.
5. Assemble the Wellingtons:
   • Roll out the puff pastry on a lightly floured surface, cutting it into four equal-sized pieces, one for each salmon fillet.
   • Place each salmon fillet, filling side up, in the centre of its pastry piece.
   • Fold the pastry over each fillet, sealing the edges by pressing with a fork or fingers.
   • Trim any excess pastry if needed, and place the seam side down on a baking tray lined with baking paper.
6. Egg Wash:
   • Brush the beaten egg yolk over the top and sides of each pastry to give it a golden finish.
7. Bake:
   • Place the tray in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and crisp.
8. Serve:
   • Let the Salmon Wellingtons rest for a few minutes before slicing.
   • Serve warm with lemon wedges on the side. The lemon can be squeezed over the salmon just before eating to add a zesty flavour.
   • Optionally, garnish with fresh parsley for added colour and freshness.