Salmon Wellington with Oyster Mushrooms and Spinach

סלמון וולינגטון
סלמון וולינגטון
Ingredients for 4 servings:
  • 3 tablespoons oil
  • 1 package (170 grams)  oyster mushrooms
  • 2 garlic cloves
  • 2-3 shallots or 2 small red onions
  • Salt, black pepper
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 300 grams fresh spinach
  • 4 cuts of salmon (each about 200 grams)
  • 12 filo leaves (thawed)
  • 1/2 cup canola or olive oil
  • 3 tablespoons oil
  • 1 package (170 grams)  oyster mushrooms
  • 2 garlic cloves
  • 2-3 shallots or 2 small red onions
  • Salt, black pepper
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 300 grams fresh spinach
  • 4 cuts of salmon (each about 200 grams)
  • 12 filo leaves (thawed)
  • 1/2 cup canola or olive oil
Method:

Heat 2 tablespoons oil in a frying pan. Sauté the mushrooms, garlic and onion for 5-6 minutes on a low flame. Add the spinach and continue to sauté for 4-5 minutes until the spinach loses its original volume and the liquids evaporate. Season and place in a colander or strainer to let cool and to drain any liquid.

Preheat oven to 180 degrees.

Brush a filo leaf with oil, place another leaf on top and brush it, place a third leaf on top and brush it. Place one tablespoon of the mushroom mixture on the filo, then a cut of salmon, and then another tablespoon of the mushroom mixture. Fold the filo leaves over the top as if wrapping a gift (two sides one over the other, and then the two other sides one over the other). Gently place in a pan lined with baking paper and bake for about 20 minutes or until the pastries turn golden.

Remove the pastries from the oven, place on a serving dish and serve.

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