Check out what my friend Victoria baked at the State Fair of Texas Dutch Oven Cook-Off – Salmon Wellington. She took first place in the main dish category, thanks to this light, flaky, flavorful and elegant entree. She shared her recipe with me so that I could try it and share it with you.
We had it for dinner and wow it is heavenly!!
The secret to this yummy entree is the sauce! The slightly tangy and lovely herbed mayonnaise sauce beautifully compliments the salmon. The creamy feta catches the eye as soon as the fork cuts through the crispy layers of pastry and adds a delightful pop of tartness that makes the salmon sing with each bit.
| Servings | Prep Time |
| 4 Hungry Friends | 20 Minutes |
| Cook Time |
| 1 Hour |
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The secret to this yummy entree is the sauce! The slightly tangy and lovely herbed mayonnaise sauce beautifully compliments the salmon. The creamy feta catches the eye as soon as the fork cuts through the crispy layers of pastry and adds a delightful pop of tartness that makes the salmon sing with each bit.
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Ingredients
- 1 box frozen puff pastry dough two sheets
- 1 pound fresh salmon
- 1/2 cup mayonaise
- 1 tablespoon dried chopped chives
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried dill weed
- 1 teaspoon soy sauce
- 1 cup fresh spinach
- 3/4 cup crumbled feta cheese
- 1 egg
- 1/2 teaspoon water
- Kosher salt
- all-purpose flour
Servings: Hungry Friends
Instructions
- Set out puff pastry to defrost (about 20 minutes) so that is pliable but still very cold. Prepare a 16-inch camp Dutch oven (or two smaller ovens) by cutting a piece of parchment paper to cover the bottom of the oven (or ovens). Fire up a big chimney of charcoal.
- Cut salmon into equal size portions, about 4 inches wide.
- Mix together mayonnaise, chives, tarragon, basil, dill weed and soy sauce.
- Lightly dust the counter and roll out one sheet of pastry to join the dough where it was folded. It should be about 10 inches wide and 12-13 inches long. Cut the dough in half so that you have two pieces that are 5 inches wide and about 6 inches long. Repeat with the second sheet to make a total of four rectangles of pastry dough.
- Place a thick layer of spinach on the puff pastry, leaving about 1/2 inch of the dough exposed. Add a layer of feta cheese. Place salmon on top of the cheese. Spread 1/4th of the herbs and mayonnaise on top.
- Fold the puff pastry dough around the salmon, pulling as needed to stretch the dough to cover the "package" of yummy goodness. Dab your finger in water and paint the edge of the dough to help it stick to itself. Pull the opposite end of the dough up and over the top. Dab more water on the sides and pull them up to seal the package together. Place the package seam-side down into the prepared camp Dutch oven.
- Make small cuts with a very sharp knife into the tops of the packages to let the steam out as the dough puffs up and bakes.
- Whisk together egg and water then brush on top of each package. Finish by sprinkling Kosher salt over the tops of the packages.
- Bake at 400 degrees Fahrenheit. Make a circle of 13 hot charcoals to fit underneath the 16-inch camp Dutch oven and place 25 hot charcoal around the edge of the lid. Rotate the lid every 15 minutes without lifting the lid. I had to start a second chimney of charcoal and replace the old coals after 30 minutes. After 45 minutes, quickly peek inside to see if the pastry is browning up. Bake until the pastry is golden brown and the spinach and cheese are bubbling up through the slits in the pastry.
- Thank you Victoria for sharing your fabulous recipe!
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