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The pièce de résistance is a show-stopping salmon Wellington, suitable for both weeknights and special occasions. Using a larger portion of the fillet, you prepare a cheesy spinach mixture infused with feta, dill, lemon zest, and a squeeze of lemon juice.
The process involves sautéing onions and thawed spinach until dry, then melting in cream cheese and crumbling in feta. Stir in fresh dill and lemon zest for brightness. This flavorful filling is then spread over rolled-out puff pastry sheets.
Place the seasoned salmon on top of the spinach mixture, fold the pastry around it, and brush with egg wash for a glossy, golden finish. Baking at 400°F for 30 minutes results in a flaky, crispy crust that encases tender, moist salmon and a creamy, cheesy interior.