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Salmon or Trout Wellington

Salmon or Trout Wellington

Prep time
20 min
Cook time
25 min

Kay (@forksandchopsticks) won SECOND PLACE in our annual Springhills Fish recipe competition with this delightful baked treat!


  • One Springhills salmon or trout fillet, skin removed (save it to make crispy skin😍), cut into 2
  • Pack of baby spinach (or any mixed salad greens)
  • Zest of citrus (lemon recommended but I used orange bc it’s what I had on hand)
  • 1/2 tbsp whole grain seeded mustard with a bit of honey (original recipe calls for Dijon)
  • 1 tbsp of unsalted butter
  • 1 tsp of Italian seasoning (and a touch of dried red chilli flakes for those who like heat)
  • Chopped garlic (as much as you like)
  • Grated cheese (also as much as you like). Parmesan recommended but I used Gruyère
  • Pack of frozen puff pastry (1 block)
  • 1 egg, separate into whites and yolk
  • Salt and pepper to taste


  1. Sauté your mixed greens with your chopped garlic. Grate your cheese to your heart’s content once your greens have wilted. Salt and pepper to taste. Remove from heat and let it cool down.
  2. Melt your butter and mix in your herbs and the mustard. Zest in your citrus. Add this mixture on to the top of your piece of fish.
  3. Roll out your puff pastry thinly into a rectangle. Make it wide enough so that you can wrap up your fish in it like a parcel (all four sides will be folded over.)
  4. Flip your fish into the middle of your puff pastry (with the butter mixture side down). Top the fish with your green mixture now and press down lightly so it sticks.
  5. Add a good layer of egg white on the surrounding pastry. This will help to glue the flaps of your pastry together and hopefully prevent the bottom from getting soggy. Fold the flaps one over the other so there is no more fish visible.
  6. Flip your parcel over and score to make it look nice and help vent out any moisture .
  7. Brush your remaining egg yolk on top.
  8. Bake at 400 F for about 20 to 25 mins so it looks nice and golden brown.