Ingredients

The following ingredients have 4 Servings
  • 1 lb salmon filet
  • 1 egg
  • 1 cup fresh frozen or canned spinach
  • 5 sheets phyllo dough
  • non stick spray or melted butter
  • 1/3 cup mayonnaise
  • tablespoon prepared horseradish
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon Pepper
  • salt to taste

Instruction

  • Preheat oven to 400°F
  • Remove skin from salmon with a sharp filet knife.
  • Beat egg in bowl.
  • Drain and squeeze water from spinach.
  • Be sure you have everything else ready, before opening phyllo sheets. Lay five phyllo sheets on cutting board. Immediately cover with plastic wrap and a damp towel. 
  • Pull plastic and towel away from half of the sheet, leaving the other half covered. Spray between each sheet with non stick spray, or brush with melted butter. Recover that side and do the same on the second side.
  • Lay Salmon on phyllo sheet, leaving about 3 inches, so that you can fold up packet and seal. Top with spinach and about 3-4 tablespoons sauce. Fold the dough around the salmon, package style. Seal together seams with egg wash and press together. Cut off excess dough. Excess dough can be used to decorate the top of the wellington.
  • Place salmon seam side down, on a baking sheet, sprayed with non stick spray. Brush top with egg wash.
  • Bake at 400°F for 15-20 minutes, until internal temperature reaches 115°F. Let rest 5-10 minutes before cutting.