Instructions
Prepare the spinach filling
1
Wilt the spinach in a dry pan over medium heat for 60 to 90 seconds until it collapses.
2
Turn it onto a clean tea towel, wring hard, and squeeze out every drop of water.
3
Chop, then mix with the cream cheese, garlic, dill, lemon zest, salt, and pepper.
Season the salmon
5
Pat the fillet completely dry with paper towels.
6
Season all sides with salt and pepper, then spread the Dijon in a thin even film across the top surface only.
Assemble the Wellington
7
Lay out the pastry on a sheet of parchment.
8
Spread the cold spinach filling in a rectangle roughly the footprint of the fillet, centered, leaving a 2-inch border of bare pastry on all sides.
9
Place the salmon Dijon-side down onto the filling.
10
Fold the short ends up first, then the long sides over the top.
11
Trim excess so seams are single-thickness, not doubled or tripled.
Bake the Wellington
13
Flip the parcel seam-side down onto a parchment-lined heavy baking sheet.
14
Brush a single even coat of egg wash over the whole surface.
15
Score a shallow diagonal or lattice pattern into the top, about 1 mm deep, no deeper.
16
Sprinkle with sesame or poppy seeds.
18
Bake at 425°F / 220°C for 22 to 25 minutes until the pastry is deep golden and an instant-read thermometer through the top reads 125 to 130°F (52 to 54°C) for medium, or 145°F (63°C) for the FDA minimum.
