{"id":1006,"date":"2017-12-24T15:02:01","date_gmt":"2017-12-24T20:02:01","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/salmon-wellington\/"},"modified":"2026-08-30T02:35:16","modified_gmt":"2026-08-30T06:35:16","slug":"salmon-wellington","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/salmon-wellington\/","title":{"rendered":"Salmon wellington"},"content":{"rendered":"

\ud83d\udc1f Salmon, puff pastry and garlic herb cheese<\/strong><\/h3>\n

I have always loved salmon and I have always loved puff pastry. The day I put the two together with garlic and herb cheese in the middle, the argument was over. It is a genuinely wild combination. The fish cooks gently inside its pastry case, it does not lose a drop, and the cheese melts into the spinach to form a creamy layer between the salmon and the crust.<\/p>\n

Why salmon and not another fish? Two reasons, and they both count. The fillet has real thickness, so it survives twenty-five minutes in the oven without falling apart. And it has good fat, fat that marries beautifully with the garlic herb cheese. Those two together are a must. A lean fish would not give you the same thing, and I have never felt the need to try anything else.<\/p>\n

We do not think often enough about wrapping fish in pastry. It looks complicated and it is not: twenty-five minutes of prep, twenty-five minutes in the oven, and out comes something that looks like it came from a restaurant kitchen. If you want the other end of the family, my wellington duck with blackberry jam<\/a> plays exactly the same card with poultry.<\/p>\n

\ud83d\uded2 I buy my puff pastry, and I own it<\/strong><\/h3>\n

Let me say it right away: I do not make my own puff pastry. I buy it, like almost everybody, and I have never felt bad about that. Store-bought puff pastry is good, it is consistent, it is predictable, and above all it saves you two hours of laminating on a night when people are coming over.<\/p>\n

There are recipes where homemade changes everything. This is not one of them. The flavour here comes from the salmon, the garlic herb cheese and the mushrooms, not from butter you folded eighteen times yourself. Buy an all-butter pastry rather than a shortening one and you have done ninety percent of the work.<\/p>\n

\ud83c\udf84 A holiday dish you can make all year<\/strong><\/h3>\n

In my head this is still a Christmas dish, and that is when I cook it. It looks beautiful on a table, you slice it in front of everyone, and it impresses without you having spent the day in the kitchen. Some people call it salmon en cro\u00fbte, others salmon wellington: same dish, pastry wrapped around fish.<\/p>\n

That said, I do not wait for December. It is far too good to come out once a year. A big salad on the side and dinner is handled, there is nothing else to pull out of the fridge.<\/p>\n","protected":false},"excerpt":{"rendered":"

\ud83d\udc1f Salmon, puff pastry and garlic herb cheese I have always loved salmon and I have always loved puff pastry. The day I put the two together with garlic and herb cheese in the middle, the argument was over. It is a genuinely wild combination. The fish cooks gently inside …<\/p>\n","protected":false},"featured_media":9493,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"salmon wellington","_yoast_wpseo_title":"Salmon wellington in puff pastry with spinach (en cro\u00fbte)","_yoast_wpseo_metadesc":"Salmon wellington wrapped in puff pastry with spinach, mushrooms and garlic herb cheese. 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