Salmon Wellington

A puff pastry stuffed with spinach mixture and salmon, shaped into a braid and baked. This is a Sanjeev Kapoor exclusive recipe.

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Salmon Wellington

Main Ingredients Salmon, Oil
Cuisine Fusion
Course Snacks and Starters
Prep Time 31-40 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Salmon Wellington

  • 400 grams Salmon fish fillets, cut into 2 inch pieces
  • 1 tablespoon Oil
  • 600 grams puff pastry dough
  • 1 tablespoon Garlic chopped
  • 1 medium Onion chopped
  • 2 cups Spinach shredded
  • to taste Salt
  • to taste Crushed black peppercorns
  • ¼ cup Feta cheese crumbled
  • Juice of 1 lemon
  • 2 tablespoons Fresh dill (suva) chopped
  • 1 Egg beaten
  • to sprinkle black sesame seeds (kale til)
  • to sprinkle White sesame seeds


  1. Heat oil in a non-stick pan. Add garlic and sauté for 30 seconds.
  2. Add onions, mix and sauté till translucent. Add spinach and mix well.
  3. Add little salt and crushed peppercorns, mix well and transfer onto a plate.
  4. Add feta cheese and mix well.
  5. Place the fish pieces on a plate. Add salt, lemon juice and dill and rub well. Set aside for 10 minutes.
  6. Dust the worktop with some flour. Place a portion of the dough on it and roll out into a ½ inch thick sheet. Fold in all the edges, dust with some flour and roll out again into a thin sheet.
  7. Make a bed of the spinach mixture in the centre, place a fish piece on it and discard the uneven edges.
  8. Preheat oven at 180° C.
  9. Make cuts on the opposite lengthwise sides. Brush with some beaten eggs and bring in the strips over the fish to cover it, making a braid pattern. Seal the edges. Similarly, prepare the remaining wellingtons.
  10. Place the wellingtons on a baking tray and brush with the beaten eggs. Sprinkle black and white sesame seeds on top, place the tray in the preheated oven and bake for 15-20 minutes.
  11. Serve hot.