Swede Dish Dilly Salmon Wellington
Description
A Swede Dish take on classic salmon en croûte—flaky puff pastry wrapped around tender salmon with a creamy dill, lemon, and herb filling. Elegant, bright, and perfect for Easter dinner or any Holiday gathering centerpiece.
Ingredients
Salmon
Dill Herb Filling
Optional Veggie Layer (highly recommended)
Pastry
Instructions
Prep salmon
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Pat salmon dry and season with salt, white pepper, and lemon zest.
Make filling
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Mix together:
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cream cheese
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crème fraîche
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dill
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chives
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Dijon
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lemon juice
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garlic
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salt + white pepper
Prepare base layer
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If using spinach or leeks, sauté lightly and remove excess moisture.
Assemble Wellington
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Roll out puff pastry slightly.
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Layer in this order:
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thin layer herb filling
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spinach or veg layer
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salmon
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remaining herb filling on top
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Wrap pastry tightly around salmon and seal edges.
Egg wash + score
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Brush with egg wash and lightly score top.
Bake
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Bake at 400°F for 30–35 minutes until:
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golden brown
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pastry crisp
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salmon just cooked through
Rest + slice
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Rest 5–10 minutes before slicing.
Note
Swede Dish Chef Tips
• Keep filling thick, not runny → prevents soggy pastry
• Chill assembled Wellington for 10 minutes before baking for cleaner structure
• Use white pepper + dill for that true Nordic flavor profile
Swede Dish Serving Idea
Slice and serve with:
- lemon wedges
- dill sprigs
- light mustard cream sauce or beurre blanc
Pairs perfectly with:
• Crispy dill potatoes
• Butter lettuce salad
• Pickled cucumbers
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