Salmon: Salmon Wellington

posted by Foodie49 10-14-101 9:37 AM

Salmon Wellington

2 sheets (1 package) puff , thawed in the fridge
8 pieces salmon, 1" thick and 2x3" (about 4 oz?)
6 tbsp minced shallots or red onion
2 tsp dried tarragon
1 egg beaten for glaze

Roll each pasty sheet on floured surface to a 12" square. Cut into 4 pieces, each 6" square. Place salmon in middle. Top with 2 tsp shallots, tarragon and sprinkle with salt and pepper. Bring 2 edges of pastry together and pinch closed. You can use some glaze here to help it stick. Close the ends of the package and fold under and pinch closed.

Put the filled packages on a cookie sheet lined with parchment. Brush with egg glaze. If making ahead, return to the fridge at this point. When ready to bake, bake at 425 for 20 to 25 minutes.

3/4 cup white wine
2 tbsp wine vinegar
3/4 cup cream
1/4 cups capers
2 tbsp shallots, minced

Put the wine, vinegar and shallots in a small saucepan. Boil until reduced to about 1/4 cup. Add cream and capers. Cook slowly until slightly reduced and thickened. Serve over Wellingtons.

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