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Salmon Wellington Bites with Dill Lemon Cottage Cheese Sauce Recipe

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★★★★★

4.1 from 26 reviews

These Salmon Wellington Bites are a delicious and elegant appetizer featuring a savory mixture of canned salmon, spinach, and cheeses encased in flaky puff pastry. Paired with a refreshing dill lemon cottage cheese sauce, they make for a perfect party treat or sophisticated snack ready in just 30 minutes.

Ingredients

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Salmon Wellington Bites

  • 6 oz spinach
  • 4 garlic cloves, minced
  • 1 small shallot, finely minced
  • Zest of 1 lemon
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 (6 oz) can salmon, drained
  • 3 oz cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 2 sheets puff pastry, thawed
  • 1 egg, beaten
  • 1 tbsp water

Dill Lemon Cottage Cheese Sauce

  • 1/2 cup cottage cheese, blended until smooth
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 3–4 tbsp dill, minced

Instructions

  1. Sauté aromatics: Heat oil in a pan over medium-low heat. Add the finely minced shallots and sauté until softened. Then add the minced garlic and cook until fragrant and softened, about 1-2 minutes.
  2. Cook spinach: Add the spinach, salt, black pepper, and lemon zest to the pan. Stir frequently to wilt the spinach, cooking until all moisture has evaporated, approximately 8 to 10 minutes.
  3. Mix salmon filling: Reduce heat to low. Add the drained canned salmon, breaking up any large clumps. Stir in the cream cheese and Parmesan cheese until the mixture is well combined. Remove from heat and let it cool completely.
  4. Preheat oven: Set the oven to 400°F (200°C) to prepare for baking the pastry bites.
  5. Assemble pastry base: On a floured surface, roll out one sheet of puff pastry. Spoon tablespoons of the cooled salmon filling evenly spaced, leaving about 2 inches between each mound.
  6. Apply egg wash and top pastry: Mix the beaten egg with water to create an egg wash. Brush the pastry surrounding each filling mound with the egg wash. Carefully place the second sheet of puff pastry on top and gently press around the filling mounds to seal properly.
  7. Cut pastry bites: Using a 3-inch round cutter, cut circles around each filling mound. Brush the tops with egg wash and cut small vent slits. Optionally, use excess pastry to create lattice strips, lay them over each bite, press down gently, cut around the bites again, and brush with egg wash.
  8. Bake pastry bites: Arrange the pastry bites on a parchment-lined baking sheet. Bake in the preheated oven for 15-20 minutes, or until the bites turn lightly golden and crispy.
  9. Prepare sauce: In a bowl, mix the blended cottage cheese, salt, minced dill, and lemon juice until smooth. Serve alongside the warm Salmon Wellington bites for dipping.

Notes

  • Ensure the spinach is cooked until all moisture evaporates to prevent soggy pastry bites.
  • You can substitute fresh salmon if preferred, but canned salmon keeps preparation quick.
  • Keep the puff pastry cold before assembling for best flakiness.
  • The dill lemon cottage cheese sauce can be made ahead and refrigerated.
  • Use a sharp cutter to get clean pastry edges and prevent filling leakage.

Keywords: Salmon Wellington, Puff Pastry Bites, Appetizer, Party Food, Salmon Appetizer, Dill Sauce, Lemon Sauce

Find it online: https://foodiecara.com/salmon-wellington-bites-with-dill-lemon-cottage-cheese-sauce-recipe/