Salmon Wellington Recipe

Salmon Wellington

From pkusmc 14 years ago

This is my take on Salmon Wellington. It's not only great for dinner, but served cold it can be a great snack anytime, including breakfast!

Skin the salmon filets, carefully.
Trim the 'fat' strip on the edge of the filet, and discard
In a processor, pulse the mushrooms until they are completely minced
In a skillet, cook mushrooms on med - med low until all the water cooks out. Failure to do this step will create moisture later when cooking, and it will make the pastry puffs all soggy…not good See Photo. (done that, ate it, didn't like it!)
While the mushrooms are cooking, place asparagus and garlic in the processor and pulse
Add mushrooms, when done, cream cheese, dill, salt, pepper and zest.
Combine by hand, until smooth, and then use a hand mixer to puree, or the processor. See Photo
Place some flour on your work surface, and roll out two puff pastry sheets until they are about 1/8" thick.
Divide into 4 equal squares
Make an egg wash with one egg and 1 tsp water, whisked
Spread mushroom/cream cheese mixture into the center of the puff pastry squares
Place one filet on each, and fold the pastry over, coating with egg wash to 'glue' it together.
Place fold-side-down on a greased baking sheet
Coat tops with egg wash
Preheat oven to 350
Cut small sliced into the top to let out any steam during the cooking process
Mix 1 T of sea salt and 1 tsp dill, and blend
Sprinkle sea salt/dill mixture on top
Cook for 30 - 40 minutes.
Let rest for about 10 minutes before serving!

Cook the moisture out of the mushrooms Close

Puree the mixture Close

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pkusmc Kalispell, MT

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