Salmon Wellington Bites with Dill Lemon Cottage Cheese Sauce Recipe
These Salmon Wellington Bites are a delicious appetizer featuring a savory mixture of spinach, garlic, lemon zest, canned salmon, and creamy cheeses, all wrapped in crispy puff pastry. Perfectly baked until golden and served with a refreshing dill and cottage cheese sauce, these bites are ideal for parties or a sophisticated snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Filling
- 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
Puff Pastry
- 2 sheets puff pastry, thawed
- 1 egg, beaten
- 1 tbsp water
Sauce
- 1/2 cup cottage cheese, blended
- 2 tbsp lemon juice
- 1/2 tsp salt
- 3-4 tbsp dill, minced
Instructions
- Sauté aromatics: In a pan over medium-low heat, add oil and shallots. Sauté until softened. Add garlic and cook until fragrant and softened.
- Cook spinach: Add spinach, salt, black pepper, and lemon zest to the pan. Stir frequently to wilt the spinach, cooking until all moisture evaporates, about 8-10 minutes.
- Mix salmon filling: Reduce heat to low and add canned salmon, breaking up large clumps. Stir in cream cheese and Parmesan cheese until well combined. Remove from heat and let cool.
- Preheat oven: Set oven temperature to 400°F (200°C) to prepare for baking.
- Assemble pastry base: Roll out one sheet of puff pastry on a floured surface. Place tablespoons of the cooled filling evenly, leaving 2 inches between each mound.
- Apply egg wash and top pastry: Mix egg and water to create an egg wash. Brush the pastry around the filling mounds with it. Carefully place the second puff pastry sheet on top, gently pressing it around the filling to seal.
- Cut pastry bites: Use a 3-inch round cutter to cut circles around each filling mound. Brush tops with egg wash and cut small vent slits. Optionally, create lattice strips from excess pastry, lay them over each bite, press down gently, cut around the bites again, and brush with egg wash.
- Bake pastry bites: Arrange the pastry bites on a parchment-lined baking sheet. Bake in the preheated oven at 400°F for 15-20 minutes, or until they are lightly golden and crispy.
- Prepare sauce: Mix blended cottage cheese, salt, dill, and lemon juice until smooth. Serve this sauce alongside the warm Salmon Wellington bites.
Notes
- Ensure the spinach is completely cooked and moisture is evaporated to avoid soggy pastry.
- Allow the filling to cool before placing it on the pastry to prevent dough from becoming too soft.
- For a crispier crust, make sure the puff pastry is well chilled before baking.
- Can be prepared in advance and baked just before serving.
- The sauce complements the richness of the salmon and pastry, adding a fresh, tangy flavor.
