Salmon Wellington Bites (Easy tinned fish recipe!)

Name: Salmon Wellington Bites
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 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; 1/2 cup cottage cheese (blended); 2 tbsp lemon juice; 1/2 tsp salt; 3-4 tbsp dill (minced)

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Make these handheld salmon Wellingtons for your next holiday gathering! These salmon Wellington bites are easy to make, elegant and come with a creamy dipping sauce that's high in protein!

Close up shot of the finished salmon wellington pastries on a plate with dill dipping sauce.

The best part is that we're using canned salmon, which might sound off putting, but it makes for such an easy, no fuss appetizer! Tinned fish lovers, you'll also have to try my sardine shakshuka and protein packed cream cheese rangoons!

What are Salmon Wellington bites?

Salmon wellington is technically a salmon en croute, which is inspired by the classic beef wellington. Salmon wellington, however, is traditionally made using a whole salmon fillet, coated with a layer of herbed cream cheese or duxelles and then wrapped in puff pastry for an elevated main course.

These salmon wellington bites take that same concept and transform it into an easy, portion-controlled appetizers that are perfect for entertaining. Yep, that means there's no need to cut an entire fillet to portion out for your guests!

Why you'll love these Salmon Wellington (salmon en croute) bites

Individually portioned for hassle-free serving!
Crowd-pleaser - Delicious for pescatarians and meat eaters.
Versatile - Can be served as an appetizer, light lunch, or elegant brunch!
Make-ahead friendly - Make the filling ahead of time and assemble day of.

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What are Salmon Wellington bites?
Why you'll love these Salmon Wellington (salmon en croute) bites
Ingredients
How to make salmon wellington bites
Top tip
FAQ
Other tinned fish recipes to try:
Salmon Wellington Bites

Ingredients

Plate of salmon wellington bites on a plate with the creamy dill dipping sauce.

For the salmon filling:

Fresh spinach: Wilts down to create a flavorful, green, nutritious base for the filling. Be sure to cook out all the moisture for a crispy pastry!
Garlic: Use fresh garlic! There are minimal ingredients in the filling, so the ingredients need to be fresh.
Shallot: Brings subtle sweetness without overpowering the salmon.
Lemon zest: Brightens the canned salmon and cuts through the richness!
Salt and pepper: To taste.
Canned salmon: I used Wild Planet's Wild Sockeye Salmon in this one, but any tinned salmon will do!

For the pastry:

Puff pastry: The flaky, buttery shell that make up the salmon wellington bites!
Egg: To give it that beautiful golden-brown finish.
Water: To create the egg wash.

For the creamy high protein dill sauce:

Cottage cheese: High protein alternative to sour cream. Can substitute with Greek yogurt!
Lemon juice: Adds brightness and a little tang.
Salt: To balance the flavors.
Dill: Brings herby freshness and pairs well with salmon.

See recipe card for quantities.

How to make salmon wellington bites

Salmon filling in a pan being sprinkled with parmesan cheese.

In a pan over medium-low heat, add oil and shallots. Sauté for 2-3 minutes until softened. Add garlic and cook until fragrant and softened.
Add spinach, salt, black pepper, and lemon zest. Stir everything together and cook, stirring frequently to wilt the spinach. Continue cooking until all the moisture has evaporated, about 8-10 minutes.
Turn the heat to low and add in canned salmon, breaking up any large clumps. Mix in the cream cheese and parmesan cheese until combined. Remove from heat.

Tablespoons of salmon filling on puff pastry with egg wash brushed around.

Preheat your oven to 400F.
Roll out one sheet of puff pastry on a floured board. Place tablespoons of the cooled filling evenly across the pastry, leaving 2 inches of space between each mound.
Mix together an egg and water to make an egg wash. Brush the pastry around the filling with egg wash. Carefully add a second sheet of puff pastry on top, gently pushing the pastry down around the filling.

Fluted pastry cutter, cutting through puff pastry lattice on the salmon wellington bite.

Using a 3 inch round cutter, cut out circles around each filling mound. Brush with egg wash and cut in a few ventilation slits on top. Optional: use a lattice cutter on excess puff pastry. Brush the pastry bites with egg wash and lay the lattice on top, gently pressing the lattice down. Use the round cutter to cut out the lattice and brush again with egg wash.

Cooked salmon wellington bites on parchment paper.

Place the pastry bites on a parchment paper lined baking sheet and bake in the oven at 400F for 15-20 minutes or until lightly golden and crispy.

Finished salmon wellington pastry being dipped in the creamy dill dipping sauce.

To make the sauce, mix together cottage cheese, salt, dill, and lemon juice. Enjoy with salmon Wellington pastry bites!

Top tip

Cook out all moisture in the spinach to ensure a crispy pastry! Alternatively, use a paper towel to squeeze out any excess moisture.

FAQ

Can I use fresh salmon?

Yes! Fresh salmon can be used in place of canned salmon. Season it as you'd like and ensure the moisture is cooked down.

Other tinned fish recipes to try:

Close up of cooked salmon wellington pastry bite but in a 1x1 dimension.

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