This gluten-free Salmon Wellington is sure to impress. Try this flavorful puff pastry main for a holiday meal or a dinner party!
3 sheets of Geefree Puff Pastry Dough
potato starch or any gluten-free flour for dusting
4 4-oz salmon fillets (cut to approx. 4” x 3”)
4 tablespoon of your favorite pesto (or feel free to create your own)
10-15 cherry tomatoes
4 teaspoon lemon juice, divided
4 teaspoon melted butter (salted or unsalted), divided (if using salted, cut down on additional salt)
2 egg yolks, beaten
dash of salt and pepper
sesame seeds for garnish
Bring dough to room temperature. Preheat oven to 375°F.
Dust countertop then take the sheet of dough and refold in half then half again.
Roll out to a large rectangle 10” x 8” and ¼” thick. Cut into 4 smaller rectangles 5” x 4”. Place them on a greased baking sheet approx. 2” apart.
Now you want to build up the sides so it holds the salmon. Take the second sheet, fold in half, and in half again.
Roll this sheet out to 10” x 8” and ¼” thick as well. Cut 4 smaller rectangles the same size as the previous ones, 5” x 4”.
Cut a smaller rectangle out of each of those leaving approx. ½” border.
Egg wash the edges of each rectangle that is on the baking sheet and place the ½” border on top.
Re-roll dough and egg wash 2 more times so there are a total of 4 layers.
Place one piece of salmon into each pastry. Add salt and pepper.
Spoon 1 tablespoon of pesto over each piece of fish, then spread evenly.
Take cut rounds of the tomato and place on top of the fish to cover the top.
Pour 1 teaspoon of melted butter over each salmon and salt and pepper again.
Take remaining dough and 1 sheet from 2 nd package if needed then roll out cutting 12 strips 5 1/4” x ½”.
Egg wash top of pastries and place 3 strips covering the salmon.
Egg wash again and sprinkle with sesame seeds.
Bake for 30-35 minutes or until golden brown and fish is cooked.
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