Salmon Wellington (salmon in puff pastry)

Preparation

1. Preheat the oven to 200 °C (conventional) and line a baking tray with baking paper.
2. Melt the butter in a large frying pan and sweat the onion and garlic for about 5 minutes until translucent. Let the spinach wilt with salt and pepper for about 1 minute.
3. Stir in the cream cheese, breadcrumbs, Parmesan and dill until creamy and take the pan off the heat.
4. Unroll the puff pastry sheets and cut each in half to make four pieces of pastry. Place a piece of salmon in the middle of one half of each piece of pastry and season both sides with salt and pepper.
5. Spread the spinach mixture over the salmon pieces without letting it spill over. Brush the pastry edges thinly with egg, fold the pastry over the salmon and press the edges down firmly.
6. Place the parcels seam side down on the tray, brush with egg and lightly score the top with a knife.
7. Bake in the oven for 25 to 30 minutes until the pastry is golden brown. Leave to rest briefly, cut open and serve.

Drink with it

• White wine · excellent match

  Lightly oaked Chardonnay or Chablis

  Mineral freshness with some body carries the rich salmon and the buttery notes of the pastry.

  Which wine pairs with food? A simple approach to choosing ↗

• Sparkling wine · excellent match

  Blanc de Blancs Champagne or Crémant brut

  Bubbles and acidity lift the butter in the puff pastry and the creaminess of the filling; the fine yeasty note links up with the pastry crust.

  Sparkling wine, Champagne, and Prosecco: what's the difference? ↗

• Pale lager · good match

  Helles or Kellerbier

  A soft malt note and carbonation suit the pastry crust and loosen the fat of the salmon and cream cheese.

  Pils or Helles: What's the Difference? ↗

• Red wine · good match

  Light Pinot Noir, lightly chilled

  Red berry fruit and low tannins stay in balance beside the delicate salmon and spinach.