Salmon Wellington with Horseradish Cream Recipe

If you’re looking for a dish that feels fancy but is totally doable, you’re going to love this Salmon Wellington with Horseradish Cream Recipe. I absolutely love how this turns out — flaky, tender salmon wrapped in golden puff pastry with a creamy, herby spinach cheese filling, all paired with a tangy horseradish cream sauce. When I first tried it, I was amazed at how something that looks so impressive is actually so straightforward to make. Stick with me, and I’ll walk you through everything, so you can wow your family or guests with ease.

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Ingredients You’ll Need

These ingredients come together so well to create layers of flavor and texture — flaky salmon, soft spinach cheese filling, buttery puff pastry, and the bright horseradish cream. Here’s what you’ll want on hand before you get started.

• Salmon fillets: Fresh, skin removed, and you want them about the same size so everything cooks evenly.
• Baby spinach leaves: Blanched and squeezed dry to avoid soggy pastry.
• Cream cheese: Adds creaminess and richness to the filling and sauce.
• Egg yolk: Helps bind the cheese filling and also gives the pastry a shiny glaze.
• Horseradish: For that signature sharp, peppery kick — adjust amount to taste.
• Fresh dill and spring onions: These herbs brighten the filling and add fresh flavor.
• Nutmeg, sea salt, and black pepper: Essential seasoning to balance it all.
• Garlic or herb butter: Spreading this beneath the salmon boosts flavor and helps seal moisture.
• Ready-rolled puff pastry: Using pre-made pastry saves time and is foolproof.
• Egg (beaten) and sesame seeds: For that golden, textured finish on the pastry.
• Lemon juice: Freshly squeezed to lighten the horseradish cream sauce.

Variations

I love making this Salmon Wellington my own by tweaking the herbs or adding some extra flavors to the filling. Don’t be afraid to play around and find what suits your palate best.

• Add Mushrooms: I sometimes sauté finely chopped mushrooms into the spinach filling for an earthy undertone that’s delicious and hearty.
• Swap Dill for Tarragon: Tarragon adds a lovely anise note that pairs beautifully with salmon if you want to change up the herbs.
• Use Gluten-Free Pastry: If gluten’s a concern, there are excellent ready-made gluten-free puff pastries you can find for this dish.
• Make it Spicy: Adding a pinch of cayenne or smoked paprika to the cream cheese filling gives a subtle heat you might enjoy.

How to Make Salmon Wellington with Horseradish Cream Recipe

Step 1: Prep Your Salmon and Spinach

Start by using a sharp knife to carefully remove the skin from the salmon fillets, then pat them dry with paper towels — moisture is the enemy here or your pastry might get soggy. Pop the fillets into the fridge while you prepare the spinach. For the spinach, blanch it by pouring boiling water over the leaves in a heatproof bowl for about 30 seconds, then drain and refresh them in cold water. The squeezing step is key here — wrap the spinach in a paper towel and press out every bit of water you can. This helps keep your filling from being watery later on.

Step 2: Make the Creamy Spinach Filling

Now stir together the spinach, cream cheese, egg yolk, finely chopped dill, diced spring onions, and a pinch of freshly grated nutmeg in a bowl. Season with sea salt and black pepper — don’t be shy here, as it really brings the filling to life. This mixture is the heart of the dish, so taking a moment to get the seasoning right makes all the difference.

Step 3: Assemble Your Salmon Wellington

Roll out the puff pastry and cut it into four pieces—these need to be large enough to wrap around each salmon fillet completely. I like to spread a teaspoon of garlic and herb butter down the middle of each pastry piece; it adds a lovely flavor boost and helps keep everything moist. Place a salmon fillet on top, skin-side up, then spoon the cheese filling over each piece. Now, wrap the pastry around the salmon, tuck the ends neatly underneath, and flip so the pastry seam is on the bottom. This way, it bakes up beautifully without gaps or leaks.

Step 4: Bake to Golden Perfection

Place the wrapped salmon parcels on a baking sheet lined with parchment paper. Brush each one generously with beaten egg — this helps get that perfect golden color. Sprinkle sesame seeds on top for a subtle crunch and nutty flavor. If you want, gently score a diamond pattern on top with a butter knife for a classic touch. Bake in a 200°C (400°F) preheated oven for 30-35 minutes, until the pastry puffs up and turns beautifully golden. Avoid opening the oven door too early to keep the pastry crisp.

Step 5: Whip Up the Horseradish Cream Sauce

While your salmon is baking, mix together cream cheese, horseradish, and a bit of fresh lemon juice in a small bowl. Season it lightly with salt and pepper to taste. This zesty sauce is what gives the dish that memorable kick, cutting through the richness of the salmon and pastry nicely. I like to chill the sauce a bit so it serves as a refreshing contrast to the warm Wellington.

Step 6: Serve and Enjoy!

Once the Wellington is golden and the kitchen smells irresistible, serve each parcel hot with a generous dollop of the horseradish cream. Pair it with a bright green salad and, if you’re celebrating, a chilled glass of dry white or sparkling wine — trust me, it’s a match made in heaven.

How to Serve Salmon Wellington with Horseradish Cream Recipe

Garnishes

I usually sprinkle a few fresh dill sprigs on top for a pop of color and some extra herbal aroma. A lemon wedge on the side is perfect for those who want an extra citrus zing to brighten each bite.

Side Dishes

A crisp green salad with a tangy vinaigrette pairs beautifully and keeps things light. I also love roasted baby potatoes or steamed asparagus on the side – both complement the richness of the Wellington without overpowering it.

Creative Ways to Present

For special occasions, I like to plate the Salmon Wellington alongside edible flowers or microgreens for a restaurant-worthy touch. Serving individual parcels on small wooden boards or pretty plates also makes guests feel extra special.

Make Ahead and Storage

Storing Leftovers

Leftovers can be wrapped tightly in foil or airtight containers and stored in the fridge for up to 2 days. I recommend reheating gently to keep the pastry crisp.

Freezing

I’ve frozen unbaked, assembled Salmon Wellingtons before — wrap each parcel individually in cling film and place in a freezer bag. When ready to bake, thaw overnight in the fridge and bake as usual, adding a few extra minutes.

Reheating

To reheat, I recommend placing leftovers in a preheated oven at 180°C (350°F) for about 10-15 minutes. Avoid microwaving if possible, as it can make the pastry soggy and the salmon dry.

FAQs

Final Thoughts

This Salmon Wellington with Horseradish Cream Recipe is one of those dishes that feels special every time I make it — perfect for impressing guests or turning a regular weeknight dinner into a celebration. I’ve learned that a few simple techniques, like drying the spinach well and using plenty of egg wash, make all the difference. Give it a try and I bet it’ll become one of your go-to recipes too. Happy cooking!

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