Effing Salmon Wellington

• 1lb Salmon Fillets, Pin bones and skin removed

• 2 tablespoons butter
• 2 cloves garlic, chopped
• ½ medium onion, chopped
• 10 oz fresh spinach or 4 oz of frozen
• 4oz goat cheese
• ⅓ cup breadcrumb (40 g)
• 4 oz cream cheese (110 g)
• ¼ cup shredded parmesan cheese (30 g)
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley
• 1 sheet puff pastry, softened to room temperature
• Kosher Salt
• Black  pepper
• 1 egg yolk, beaten

Directions:

1. Preheat oven to 425°F (220°C).
2. In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.
3. Add the spinach, salt, and pepper, cook until spinach is wilted. If using frozen spinach squeeze to remove liquid
4. Add the breadcrumbs, cream cheese, parmesan, goat cheese and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
5. On a cutting board, roll out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
6. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
7. Brush edges with egg wash. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
8. Brush egg wash on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern. Season crust with salt and pepper..
9. Bake for 20-25 minutes, until pastry is golden brown.