If you’re craving a dish that’s elegant yet surprisingly easy to make at home, then you’re in for a treat with my Salmon Wellington with Spinach and Horseradish Sauce Recipe. This recipe wraps tender salmon fillets in flaky puff pastry, nestled on a bed of creamy spinach and cream cheese filling, then topped off with a zingy horseradish sauce that adds the perfect punch. I absolutely love how this turns out—golden, flaky, and packed with flavors that’ll impress any dinner guest or simply elevate your weeknight meal. Keep reading, because I’m going to walk you through every step and share tips that make this recipe foolproof!
Why You’ll Love This Recipe
- Elegant Yet Simple: It looks fancy but comes together quite quickly without complicated steps.
- Flavor Explosion: The creamy spinach filling pairs perfectly with the fresh dill and horseradish sauce — trust me, it’s unforgettable.
- Make-Ahead Friendly: You can prep these well in advance — great when you want to impress without last-minute stress.
- Perfect for Special Occasions: Whether it’s a date night or family dinner, everyone goes crazy for this dish.
Ingredients You’ll Need
Choosing fresh, quality ingredients really makes this Salmon Wellington with Spinach and Horseradish Sauce Recipe shine. I always recommend picking salmon fillets that are uniform in size — it makes wrapping and baking so much easier, plus they cook evenly. Ready-rolled puff pastry is a total time-saver here, no need to fuss with homemade dough.
- Salmon fillets: Fresh, skinless fillets work best to keep the Wellington juicy and tender.
- Baby spinach leaves: Baby spinach is tender and mild, perfect for the creamy filling.
- Cream cheese: This adds richness and binds the filling together beautifully.
- Egg yolk: Helps set the filling and adds richness.
- Horseradish: Fresh or prepared horseradish adds the signature kick to the sauce.
- Fresh dill: Finely diced dill brings a fresh herbal note to the filling.
- Spring onions: Add a bit of crunch and sharpness when diced finely.
- Nutmeg: Just a pinch adds warmth and depth to the spinach mixture.
- Garlic or herb butter: Spread on the pastry base for extra flavor and golden crust.
- Ready-rolled puff pastry: Choose a high-quality sheet for easy wrapping and gorgeous puff.
- Egg (beaten): Brushed on the pastry to ensure a shiny, golden finish.
- Sesame seeds: Optional, but I love the subtle nutty crunch they add on top.
- Lemon juice: Brightens up the horseradish sauce for a perfect balance.
Variations
One of the things I love about this Salmon Wellington with Spinach and Horseradish Sauce Recipe is how flexible it can be. Over time, I’ve played with different herbs and sauces to switch things up, and I encourage you to make this your own.
- Herb swaps: I’ve replaced dill with tarragon or chives when I didn’t have fresh dill on hand — it gives the filling a lovely twist.
- Greens variations: If spinach isn’t your favorite, kale or Swiss chard work nicely, just blanch and drain well to avoid sogginess.
- Spicy sauce: Add a touch of Dijon mustard or a splash of hot sauce to the horseradish sauce for a bolder flavor profile.
- Vegetarian alternative: Swap salmon with cooked cauliflower steaks or mushrooms and follow the same assembly for a hearty veggie Wellington.
How to Make Salmon Wellington with Spinach and Horseradish Sauce Recipe
Step 1: Prep and Chill the Salmon
Start by removing the skin from your salmon fillets using a sharp knife — trust me, this makes wrapping so much cleaner. After patting them dry with paper towels, pop them in the refrigerator while you prep the rest. Keeping the salmon chilled helps it hold its shape when you assemble the Wellington later, which is a trick I discovered after initially having the pastry puff unevenly.
Step 2: Blanch and Prepare Your Spinach Filling
Wash your spinach well and then blanch it quickly in boiling water—just 30 seconds! This step softens the leaves without overcooking. Refresh in cold water immediately to stop the cooking and preserve the vibrant color. Squeeze out all the water (wrapping it in paper towels and pressing firmly is my go-to) before finely dicing it. Any leftover moisture can make your pastry soggy, so dry spinach is key!
Step 3: Mix the Creamy Filling
In a bowl, combine your finely chopped spinach with cream cheese, egg yolk, fresh dill, spring onions, a pinch of nutmeg, then season with salt and pepper. This mixture is the heart of the Wellington, bringing the creamy and herbal magic that balances the rich salmon perfectly.
Step 4: Assemble the Wellingtons
Roll out your puff pastry and cut into four large rectangles—big enough to fully wrap each salmon fillet. Spread a teaspoon of garlic or herb butter down the center of each rectangle, then place the salmon on top, skin-side up. Divide the creamy spinach filling over the fillets, then carefully wrap the pastry around each piece, sealing any edges underneath. Flip the parcels so the filling is beneath—the side that gets baked directly ensures the spinach stays in place. This step took me a few tries, but now I firmly press the edges underneath and it never leaks anymore!
Step 5: Bake to Golden Perfection
Place your parcels on an oven tray lined with parchment paper. Brush the tops generously with beaten egg and sprinkle with sesame seeds for an irresistible crunch and color. If you want to get fancy, I love using a butter knife to create a diamond pattern on the pastry surface — it bakes up so beautifully. Slide them into your preheated 200°C (400°F) oven and bake for 30-35 minutes, until the pastry is puffed and golden. Don’t rush this—patience guarantees that flaky crust and juicy salmon inside.
Step 6: Whip Up the Horseradish Sauce
While your Salmon Wellingtons are baking, mix together cream cheese, horseradish, and a squeeze of lemon juice. Season with salt and pepper to taste. This sauce complements the salmon beautifully with a cool, tangy heat — the kind that keeps you coming back for more.
Step 7: Serve and Enjoy!
Serve these warm with a fresh green salad on the side and a well-chilled dry white or sparkling wine. Every bite is a perfect balance between flaky pastry, tender salmon, and that creamy, spicy filling. I’ve had family dinners and celebrations with this as the centerpiece—every single time, it gets rave reviews.
Pro Tips for Making Salmon Wellington with Spinach and Horseradish Sauce Recipe
- Keep Salmon Chilled: Keeping the fillets cold before wrapping helps maintain their shape and prevents too much moisture from seeping into the pastry.
- Dry Spinach Thoroughly: Any excess water in the spinach filling can make your pastry soggy, so squeeze out every last drop for crisp, flaky results.
- Use Egg Wash Generously: Don’t be shy with the beaten egg; a thick coat ensures a beautiful golden sheen and helps seal your pastry edges.
- Don’t Overbake: Baking too long can dry out the salmon, so keep an eye on the color and puffiness of the pastry to pull them out at just the right time.
How to Serve Salmon Wellington with Spinach and Horseradish Sauce Recipe
Garnishes
I like to keep the garnishes simple so they don’t overshadow the Wellington. A sprinkle of fresh dill on top adds a burst of color and echoes the flavors inside. A few lemon wedges on the side let everyone add a little fresh zest to their plate, which brightens up each bite.
Side Dishes
My favorite sides are light and fresh to contrast the richness of the Wellington. A crisp green salad with a lemon vinaigrette or steamed asparagus with a drizzle of olive oil works beautifully. For a heartier meal, roasted baby potatoes tossed with herbs pair perfectly.
Creative Ways to Present
For special occasions, I like to plate individual parcels on a slate or wooden board lined with fresh greens. Drizzle the horseradish sauce artistically around the plate and scatter edible flowers or microgreens for an elegant touch. Serving with a glass of sparkling wine and some candlelight elevates the entire experience—you’ll feel like you’re dining in a fancy bistro!
Make Ahead and Storage
Storing Leftovers
Leftover Salmon Wellington is a delightful treat the next day. Store any leftovers tightly wrapped in the fridge for up to 2 days. I wrap mine in foil first to keep the pastry from drying out and pop it into an airtight container. Just be sure to cool it completely before refrigerating.
Freezing
If you want to prep ahead for a dinner party, you can freeze the assembled and wrapped Wellingtons before baking. Place them on a tray to freeze individually, then transfer to a freezer bag for up to 1 month. Bake directly from frozen, increasing the bake time by about 10–15 minutes. I discovered this handy trick when hosting guests with little prep time — total lifesaver!
Reheating
To reheat, I recommend warming leftovers in a preheated oven at 180°C (350°F) for about 10-15 minutes. Avoid microwaving since it softens the pastry and makes it soggy. Heating slowly keeps the salmon moist and pastry crisp—this is how you bring your leftovers back to life.
FAQs
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Can I use salmon with skin on for Salmon Wellington?
While you can use salmon with skin on, I suggest removing it for this recipe to keep the pastry from getting soggy and to allow the puff pastry to bake evenly. Skinless fillets are easier to wrap and result in a cleaner, more elegant final dish.
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Is it okay to prepare Salmon Wellington ahead of time?
Absolutely! You can assemble the Wellingtons and refrigerate them for a few hours before baking, or freeze them unbaked for up to a month. This makes it perfect for parties or busy weeknights when you want a fresh, impressive meal with minimal last-minute effort.
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What can I serve with Salmon Wellington besides salad?
Roasted or mashed potatoes, steamed asparagus, green beans, or even a light pilaf all complement the rich flavors of Salmon Wellington wonderfully. Choose sides that are fresh and light to balance the dish.
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How do I ensure the pastry stays crisp and golden?
Brushing the pastry with egg wash before baking is crucial—it creates a beautiful golden crust. Also, make sure the filling isn’t too wet, especially the spinach, and don’t overcrowd the parcels on the baking sheet for even hot air circulation.
Final Thoughts
This Salmon Wellington with Spinach and Horseradish Sauce Recipe is one of those dishes that feels like a celebration every time I make it. It’s perfect when you want to treat yourself and your loved ones to something a bit special with minimal fuss. The combination of buttery puff pastry, rich salmon, creamy spinach filling, and that zingy horseradish sauce is a winning combo you won’t forget. I hope you enjoy making it as much as my family and I do — it’s a cozy, comforting recipe that turns any meal into a mini occasion!
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Salmon Wellington with Spinach and Horseradish Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
Description
Salmon En Croûte, also known as Salmon Wellington, is a delightful dish featuring fresh salmon fillets wrapped in flaky puff pastry with a creamy spinach and herb cheese filling. Perfectly baked to a golden crisp and served with a tangy horseradish sauce, this elegant recipe is ideal for special occasions or dinner parties.
Ingredients
Salmon and Filling
- 500 g salmon fillets (4 pieces, 125g each)
- 100 g baby spinach leaves
- 100 g cream cheese
- 1 egg yolk
- 1 Tbsp horseradish
- Small bunch of fresh dill, finely diced
- 2 small spring onions, diced
- Pinch of nutmeg
- Sea salt and black pepper, to taste
- 4 tsp garlic or herb butter
Pastry and Topping
- 350 g ready-rolled puff pastry
- 1 egg, beaten (for brushing)
- 1 Tbsp sesame seeds
Horseradish Sauce
- 150 g cream cheese
- 2-3 Tbsp horseradish
- Lemon juice, to taste
- Salt and black pepper, to season
Instructions
- Prepare the Salmon: Using a sharp knife, carefully remove the skin from the salmon fillets. Pat the fillets dry with a paper towel and chill them until needed. Preheat your oven to 200°C (400°F, Gas Mark 6) and line a baking tray with parchment paper.
- Blanch the Spinach: Rinse the baby spinach thoroughly. Place the spinach in a heatproof bowl and pour boiling water over it. Stir for 30 seconds, then drain and immediately refresh under cold water. Squeeze out all excess water using a clean kitchen towel or paper towel, then finely dice the spinach.
- Make the Cheese Filling: In a medium bowl, combine the diced spinach, cream cheese, egg yolk, finely diced dill, diced spring onions, and a pinch of nutmeg. Season with salt and black pepper to taste and mix well to form a creamy filling.
- Assemble the Wellington: Roll out the puff pastry and cut it into four rectangles large enough to wrap each salmon fillet. Spread 1 teaspoon of garlic or herb butter down the middle of each pastry piece. Place a salmon fillet skin side up on top of the buttered pastry. Divide the cheese filling evenly over each fillet, then wrap the pastry around the salmon securely. Turn each parcel so the filling side faces down and tuck the shorter pastry ends underneath.
- Bake: Arrange the wrapped salmon parcels on the prepared baking sheet. Brush the tops generously with the beaten egg and sprinkle sesame seeds over them. Optionally, use a butter knife to gently score a diamond pattern on the pastry surface. Bake in the preheated oven for 30-35 minutes until the pastry is well puffed and golden brown.
- Prepare the Horseradish Sauce: While the parcels bake, mix together the cream cheese, horseradish, and lemon juice in a small bowl. Season with salt and black pepper to taste and stir until smooth and creamy.
- Serve: Serve the hot Salmon En Croûte with the homemade horseradish sauce and a fresh green salad. A well-chilled dry white or sparkling wine pairs beautifully with this dish.
Notes
- Salmon En Croûte is a sophisticated yet easy-to-make dinner perfect for entertaining or special occasions.
- The dish can be prepared in advance, making it ideal for dinner parties.
- Ensure the spinach is well drained to prevent soggy pastry.
- Use fresh herbs for the filling to enhance flavor.
- For a dairy-free version, substitute cream cheese with a suitable alternative.
- Adjust horseradish quantity in the sauce to control the spice level.
Nutrition
- Serving Size: 1 fillet (approx. 125g salmon plus pastry and filling)
- Calories: 194 kcal
- Sugar: 3 g
- Sodium: 370 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 114 mg
