Breakfast Salmon Wellington with Puff Pastry
Breakfast Salmon Wellington with Puff Pastry is a mouthful, and I am all about it. If you don’t know about Salmon Wellington, or Salmon en Croute, it is a savory salmon pie. Adding egg and goat cheese pulls this delicious meal into the breakfast catorgory (but it would be amazing for lunch or dinner). While this meal may sound challenging to make, it is not. We simplify making this dish, first, by using puff pastry sheets from your local grocer. Another helpful shortcut, instead of worrying about preparing the salmon we use Nova salmon. It is easy to quickly scramble up a couple of eggs, add soft goat cheese and fresh scallions and voilà! Breakfast Salmon Wellington is a delicious hand-held pastry worth waking up for!
I love a delicious handheld meal and these salmon and egg pockets do not disappoint. Similar to store-bought hot pockets, but with a healthier, tastier adult twist. The fluffy lightness of the freshly scrambled eggs inside a warm flaky pastry is a perfect combination. Adding the perfect bagel toppings: Nova salmon, goat cheese and scallions makes it over-the-top good!
Ingredients for Breakfast Salmon Puff Pastry Pockets
- Puff pastry
- Eggs
- Nova salmon
- Goat cheese log
- Scallions
- Optional toppings: Poppy seeds, sesame seeds, garlic, or other bagel seasonings.
While you certainly can make your own puff pastry, I usually use store-bought sheets. Breakfast Salmon Wellington with Puff Pastry is a breakfast I tend to make for special occasions, like a girls’ brunch or a holiday gathering. That is probably why I feel using store bought is acceptable; because, I use it rarely. The brand of pastry I use is Pepperidge Farms; did you know it is vegan? When working with puff pastry, be sure to not overwork the dough or it will become tough. It is essential for the puff pastry to be soft and flaky. If this is your first time baking with puff pastry; The Kitchn provides tips for working with puff pastry for store-bought or homemade.
Assembling the Salmon and Egg Pastry Pockets
While most recipes call for you to “fold over” the dough to form a pocket, I prefer to use two sheets and to “cover” one with the other. I like the look of the fork-crimp edges to be uniform on all four sides, I mean they ARE salmon en croute for goodness’ sake, no folding over here. Seriously, I find it to be faster to roll out both the top and bottom sheet of puff pastry to be the same size and cut them all at once using a pizza cutter. It seems faster than fussing with eight individual pastries. If you want to use the fold over method Pepperidge Farms has a video that is helpful to watch.
Storing Leftover Breakfast Salmon Wellington
Leftover Breakfast Salmon Wellington can be kept for 1-2 days in the refrigerator. These can be frozen. To freeze them, be sure not to overcook the breakfast pastry. Once cool, place on a baking pan uncovered and flash-freeze them for 10-15 minutes. Wrap each Salmon Pocket in plastic wrap and then place them all in a freezer safe baggie. They will keep for 4-6 weeks, although I have never had them stay in the freezer that long! To heat, take them out of the freezer, unwrap and let sit for 5 minutes on the counter. Then heat in the oven or a toaster oven at 350 degrees (Fahrenheit) for 6-8 minutes or until hot and crispy.
Handheld Breakfast Salmon and Egg Wellington
Breakfast Salmon and Egg Wellington is an easy to eat breakfast treat. They are absolutely perfect to make for the holidays. I like to pile them high on a plate and when family members make their way out to the breakfast table they can grab one. These hot pockets retain heat for quite a while, and they are delicious even if not piping hot. I like to use these to accommodate the various time schedules of my family. My early rising sweetheart does not have to wait to eat; because, late riser just pops their handheld into the toaster for a minute and it is warm, toasty and delicious. Handheld Salmon Wellingtons, savory salmon pies, are also perfect for a decadent brunch buffet. Even though they can be thought of as comfort food, Salmon en Croute are very elegant.
P.S. Looking for other scrumptions Mediterranean Diet friendly Breafkasts? Olive Sunshine has you covered!
Ingredients
Instructions
Preheat the oven to 400 degrees (Fahrenheit). Prepare two baking sheets with parchement paper or silicone mats. Set aside. While waiting for the dough to be ready, prepare the other ingredients.
Bring two puff pastry sheets to room temperature (usually 15-20 minutes on the counter). Do not attempt to unfold the puff pastry until it is warm enough to be workable. Do not leave the dough out for more than 30 minutes or it will be too warm.
Prepare the scrambled eggs. Whisk four (4 eggs) adding one tablespoon of water or milk and salt and pepper to taste. Heat a large skillet to medium and then spray with olive oil. Pour the egg mixture unto the pan and let firm up. In 2-3 minutes slowly scramble the eggs. For this recipe you want the curds of the scrambled eggs to big and fluffy rather than small and wet-looking. This is best achieved if you have the heat of the pan lower and allow the eggs to cook slowly and use large motions to move the egg from the outside of the pan to the middle folding the eggs over as you go. Once scrambled allow to cool and then separate the eggs into eight (8) portions.
Separate the Nova salmon into eight (8) one (1) ounce portions. Make sure they are not laying flat, but rather, little mounds of salmon.
Make the egg wash. Crack an egg is a small bowl and whisk with 1 tablespoon of water or milk.
Using two tablespoons of the flour, flour a work space and unfold the dough. Using a floured rolling pin, lightly roll out the pastry sheet to approximately 14 X 11 inches. Repeat with the other sheet. Using a pastry brush to paint thick lines of egg wash on one of the rolled out sheets: One (1) vertical line down the middle and four (4) horizontal lines dividing the dough in four pieces. This will create eight (8) boxes approximately 3.5 X 5.5 each. Using a fork add two pricks in the center of each box.
Assemble the portions of salmon and egg, two (2) teaspoons of goat cheese on each and sprinkling with the scallions. Place into the middle of the box. Leaving space by the egg wash “painted” line.
Brush the other pastry sheet with the pastry brush and egg wash using the same method. Lay the painted side down on top of the pastry sheet with the assembled salmon and egg mixture. Using the side of your hands press the dough on top of the thick lines pushing the pastry togethter forming eight (8) “pillows”.
Using a pizza cutter, divide the filled pastry in the same eight (8) pieces forming pockets. Brush the edges with the remaining egg wash and crimp the edges of each pocket with a fork. Piece the top of each pocket 2-3 times with a fork. Place on the parchement, or silicome lined, baking sheet. Bake for 18-20 minutes or until golden brown. Serve warm.
