Salmon Truffle Wellington



Salmon Truffle Wellington
By Gloria of Kosher by Gloria

I wanted to create something special with the Black Truffle Pate and Truffle Oil which would maximize the flavor of these delicious items. The idea for Salmon Wellington popped into my mind. Now, Wellington usually connotes tournedos, liver pate and puff pastry. How about salmon fillets, Black Truffle Pate, and fresh spinach all wrapped up in filo dough with truffle oil between the sheets of filo. In my culinary world, you can never have too many truffles!

Prep time: 20 minutes


  • 2 salmon fillets (2 Servings)



  •  pastry brush
  •  baking pan with lip


  1. Pre heat oven to: 375° F.
  2. Rinse salmon and pat dry. Sprinkle with salt and pepper. Lay out one pastry sheet on a flat surface. Brush with a little truffle oil. Repeat two more times until you a three sheets in all. Place the salmon fillet one-third down from the short side of the filo sheet. Spread one tablespoon of truffle pate on top of salmon. Arrange one-half the chopped spinach on top of the pate. Fold the top of the filo sheet over the salmon and then turn the salmon over once or twice until it is fully covered. Fold the ends in and place in baking pan. Brush with more truffle oil. Repeat process with second piece of salmon.
  3. Place baking pan on bottom shelf of oven and bake for 30 minutes-or until filo is golden brown. Serve hot.

                      Buy Truffle Pate here                                                               Buy Truffle oil here


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  • Chana Stern
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