Salmon Wellington Puff Pastry Bites

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Salmon Wellington Puff Pastry Bites

These Salmon Wellington Puff Pastry Bites capture everything you love about the classic entree--buttery, flaky pastry and a rich, creamy salmon filling--in an elegant bite-size appetizer. Surprisingly simple to prepare and perfect for holiday entertaining.

Prep Time30

Cook Time30

Total Time1

Course: Appetizer

Cuisine: English, French

Servings: to 8

Author: Jamie Vespa MS, RD

Equipment

12-inch skillet
Large Mixing Bowl
Large baking sheet

Ingredients

1 large (~12 ounces) leek, white and pale green parts only
1 Tbsp. extra-virgin olive oil
2 garlic cloves, minced
8 to 10 ounces frozen chopped spinach, thawed
1 (8-ounce) block cream cheese (reduced or full-fat), softened
3 Tbsp. chopped fresh dill
1 Tbsp. Dijon mustard
1 tsp. lemon zest (from 1 small lemon)
3/4 tsp. kosher salt + 1/2 tsp. cracked black pepper
2 (6-ounce) cans salmon, drained or 1 (12-ounce) fresh salmon fillet - see notes
1 egg, whisked
1 (16-oz.) pkg. frozen puff pastry (2 pre-rolled sheets), thawed according to package instructions
Fresh thyme leaves for garnish
Flaky finishing salt for garnish (optional)

Instructions

Preheat oven to 375ºF.
Prep the Leek: Trim off the root end and dark green tops of the leek. Slice the leek in half, lengthwise, then thinly slice crosswise into half-moons. Transfer to a bowl of cold water and swish to loosen any dirt or grit trapped between the layers. Drain well and pat dry.
Sauté Leeks and Garlic. Heat 1 Tbsp. olive oil in a medium (12-inch) skillet over medium heat. Add leeks and sauté for 5 to 6 minutes, until softened. Add garlic and cook 1 more minute, until aromatic. Remove pan from heat and let cool.
Prepare Filling. Place thawed spinach in a clean kitchen towel (or several layers of paper towels) and squeeze firmly over the sink to remove as much excess moisture as possible.
Place spinach in a large mixing bowl and add cream cheese, sautéed leeks and garlic, fresh dill, Dijon mustard, lemon zest, salt, and black pepper; mix well to combine. Add salmon and mix again, just until incorporated (you want the salmon to still maintain some chunks).
Prepare Puff Pastry: Unfold the thawed puff pastry sheets on a lightly floured work surface. Cut each sheet in half lengthwise to create 4 equal rectangles. Divide the salmon mixture into 4 equal portions. Spoon one portion of filling onto one end of each rectangle, spreading it evenly across the width of the pastry.
Starting at the filled end, carefully roll each pastry into a log, enclosing the salmon mixture. Place seam-side down and cut each log crosswise into 3 equal pieces, creating 12 bites total. Arrange on a parchment-lined baking sheet, seam-side down, leaving space between each piece.
(Refer to in-post photos for visual step-by-step process.)
Bake. Brush the tops and sides of each pastry bite with egg wash. Using a sharp knife, cut 2 shallow slits across the top of each piece, being careful to not cut all the way through the pastry.
Sprinkle the top of each piece with fresh thyme leaves. Bake at 375ºF for about 30 minutes, or until the pastry is puffed and golden. For a deeper golden finish, broil during the final 1 to 2 minutes, watching closely to prevent burning. Let sit for 10 minutes before serving.

Notes

Try a different cheese. Swap the cream cheese for garlic & herb Boursin for an extra savory, aromatic filling.
Use fresh salmon. Use a 12-ounce fillet of center-cut fresh salmon and bake before mixing into the filling. You can either bake it at 375ºF for 12 to 15 minutes, until opaque, or pop it under the broiler for 9 minutes. Let it cool slightly before flaking it into bite-size pieces and folding it into the filling.
Add a little heat. Add a pinch of red pepper flakes or a small spoonful of horseradish into the filling for a subtle kick.
Add a crunchy finish. Swap the thyme leaves for everything bagel seasoning before baking for extra texture and flavor.
Make-Ahead: You can prepare the filling up to 2 days ahead, however I suggest waiting to mix in the salmon until you're ready to assemble and bake. You can fully prepare the Salmon Wellington Bites up to 3 hours ahead, and refrigerate until ready to bake.
Store: Refrigerate leftover bites in an airtight container for up to 3 days. Allow them to cool before storing to minimize condensation.
Reheat: For the best texture, reheat leftovers in a 350ºF oven for about 8 to 12 minutes, or until heated through and crispy. Avoid microwaving, which can make the pastry soft and chewy.

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