Lemon Caper Salmon Wellington

I love it when an idea comes together, and these salmon wellingtons are the latest example. My husband wanted beef wellington, and I …. had a lot of excuses why I did not. And then Salmon came to mind!

Lemon, dill and capers, add the perfect salty citrus flavour to cut the rich flavour of the salmon. The puff pastry is flaky and tender, and makes this meal feel a lot more special, especially considering you can have this on the table in less than an hour.IMG_1242

Ok, now listen closely while I share some secrets with you! First; I used my box grater to zest the lemon. The larger flakes of zest really give a burst of citrus that would be a lot more subtle if you used a regular zester. Second; I used MSC certified sustainable frozen salmon filets. These filets are already cut to the right size and the skin and bones are removed, and they are a lot cheaper than fresh salmon. Remove them from the freezer and defrost in the refrigerator. Third; chill the wellingtons just before you pop them in the oven. Chilling will firm up the butter in the pastry and give a flakier puffier result.

Bon appetite!IMG_1236IMG_1239IMG_1240IMG_1242800

Lemon Caper Salmon Wellington

This recipe makes 4 to 5 portions, and takes approximately 45 minutes to prepare.


500g Salmon Filets
450g Frozen Puff Pastry (1- 2 sheet box)
300g Ricotta Cheese
2 tbsp. Capers
1 Lemon
1 tsp. Dry Dill
1 tsp. Salt
1 Egg


  • Remove the puff pastry from the package and allow to thaw at room temperature.
  • Whisk the ricotta until smooth.
  • To the ricotta, add the capers, dill and salt.
  • Zest the lemon, the juice one half of the lemon. Add the zest and juice to the ricotta.
  • Stir the ricotta mixture until combined.
  • Prepare the salmon filets, if required;
    • Remove skin, and any visible bones. Slice into filets about the size of your palm.
    • Pat dry.
  • Preheat the oven to 3750F.
  • Unroll the thawed pastry and cut into equally sized squares large enough to cover the filets.
  • Place a tablespoon of the ricotta mixture in each square of the pastry.
  • Place the salmon filets on top of the ricotta, then top with an additional tablespoon of the mixture.
  • Beat one egg until smooth.
  • With your finger or a pastry brush, brush the edges of the pastry with the egg.
  • Fold two sides of the pastry over the filets with a slight overlap, as if wrapping a gift. Press gently along the seam.
  • Gently lift and flip the bundles onto a parchment lined baking sheet.
  • Use a fork to crimp the two open ends of the bundles.
  • Chill the bundles in the refrigerator for 10 minutes.
  • With a sharp knife, make a small cut in the top of each bundle to allow the extra steam to escape.
  • Brush the tops with the remaining egg.
  • Bake for 25 to 30 minutes until the pastry is puffed and golden brown.
  • Serve immediately.Salmonpastry

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