Dating back to the Tudor Era in England (mid-1400s- early 1600s), Salmon Wellington was said to have originated as a significant culinary dish. But it was beef Wellington which was actually more popular among the upper classes, and much enjoyed. Owing to its popularity, this Wellington dish was subjected to many experimentations, and thus, emerged today’s Salmon Wellington or Salmon cake (เค้ก ปลา แซลมอน, which is the term in Thai) as we know of today.
Let’s take you on a delicious, savory journey through this tasty article.
What Is This Salmon Wellington?
Salmon Wellington (แซลมอน เวลลิงตัน, term in Thai) is a delicious, savory dish consisting of a salmon fillet placed on sautéed spinach and cheese and wrapped into a puff pastry. The pastry is then egg-washed and popped into the oven for baking. And there you have it – the delicious aromatic hot Salmon Wellington!
This dish is effortless to make and can be prepared quickly and hastily, and yet, the taste doesn’t differ much.
Ingredients
- Better get hold of a good, wild salmon and make sure that your salmon fillet is skinless.
- The puff pastry should be taken out of the freezer must be at room temperature while being filled.
- Egg wash is an essential step as it makes the outside of the pastry crunchy and the SalmonWellington more attractive.
- The combination of spinach and cheese is nothing short of heavenly. You can add mushrooms to enhance the nutritional quality and taste even more.
- Lastly, a bit of lemon will just give the perfect tanginess required besides that spicy, savory flavor.
- Perfect balanced seasonings of salt, pepper, garlic powder, ginger powder, nutmeg are necessary to give the ultimate test.
Type Of Pastry Required
You can use any type of pastry you prefer. Suggestive is puff pastry, but you can just go for any. Homemade, Phyllo, it doesn’t matter. Just get some good quality pastry.
Side Dishes
Stir-fried vegetables go well with this dish. Sautéed beans or carrots, broccoli or any other veggies, mashed potatoes with garlic butter, caramelized sweet potatoes, grilled zucchinis; you’ve got quite a variety of lists to choose from.
Variety
You can even choose to go for individual wraps rather than taking the whole fillet and make one large Salmon Cake. Cut the fillet into small portions and enjoy a whole lot of Salmon Wellington. While preparing, keep in mind not to take more than 100g fillet per filling as it will take up a lot of pastry.
This recipe takes Salmon to a whole new level and gives a gourmet touch, both in appearance and taste. This is the perfect restaurant-worthy meal you can make at home at your leisure without even much effort. You can make this for your guests when they visit at short notice or even for regular dinner. This light, creamy, buttery pie has just a league of its own.
