2Sheets Puff Pastry10”x10” sheets, cut in half into 4- 5”x10” pieces
1large egg
2TablespoonsWater
Filling
6ozcream cheese
1small Red Onionvery finely diced
4Artichoke Heartsvery finely diced
⅔cupParmesan Cheeseshredded
2TablespoonsFresh Thyme Leaveschopped
5clovesGarlicminced
1teaspoonOnion Salt
Black Pepperto taste
Instructions
Filling
In a large mixing bowl, add cream cheese, red onion, artichoke hearts, parmesan cheese, fresh thyme leaves, garlic, onion salt, and black pepper. Stir well to fully combine all ingredients. Set aside.
Salmon Wellington
Preheat oven to 425°F and line a large baking sheet with parchment paper.
In a small bowl combine the egg with the water, and whisk. Set aside.
On a large surface, lay out the pieces of puff pastry. Place one fillet of salmon in the center of each piece of puff pastry.
Spread 4-5 Tablespoons of the filling on top of the salmon fillets.
Tightly wrap up the puff pastry, starting with folding in the long sides first, press to seal the puff pastry. Fold the ends up and press to seal. If you are having troubles sealing the puff pastry, dip your finger in the egg mixture (see 2.) and run along the edges of the puff pastry. This acts as a glue and will help you ensure the salmon is sealed in the puff pastry tightly.
Place the salmon wellington seam side down on baking sheet and with a sharp knife, cut 8-10 diagonal slits in the top of the salmon wellington.
Brush the tops and sides with the egg mixture. (see 2.)
Bake for 30-35 minutes until Salmon Wellington is golden brown. Serve immediately.
Notes
Salmon Wellington can be prepared up to one day in advance. Cook and prepare the salmon wellington as stated above. Once the salmon has been baked let cool completely at room temperature (approx. 30 minutes). Then tightly wrap salmon on a plate with plastic wrap. Store in the refrigerator until ready to re-heat. To re-heat the salmon wellington, preheat oven to 375°F and bake until heated thoroughly (about 20-25 minutes).