Salmon Wellington

A rich and buttery dish to delight your guests.


6 Tablespoon - Butter
1 - Leek
1 - Small red onion
1 Tablespoon - Dried tarragon
0.25 Cup - Dry white wine
1.5 Cup - Mushrooms, coarsely chopped
1 - Sea salt and pepper, to taste
18 Ounce - Pkg puff pastry dough (2 sheets), thawed
1 - Flour, for dusting surface
6 Ounce - Skinless salmon fillets, 3/4-in thick
1 - Large egg, beaten with 2 tsp water (egg wash)


1. Preheat oven to 425 F (220 C). Heat 2 skillets over medium heat. Divide butter and place each half into skillet.

2. When butter starts to bubble, add leek, red onion and tarragon in 1 skillet and sauté until mixture is soft, about 10 minutes. Add white wine and bring to a boil, allowing liquid to evaporate. Season with salt and pepper.

3. In other skillet, add chopped mushrooms and sauté until soft, allowing all liquid to cook off. If needed, drain sautéed mushrooms in a paper towel-lined sieve to remove excess liquid.

4. In a bowl, mix together mushrooms and leek mixture and allow to cool completely. Roll out each pastry sheet on a lightly dusted work surface to a 12-in (30 cm) square. Cut each square in half, forming two 12 x 6-in (30 x 15 cm) rectangles from each pastry sheet. Dry salmon fillets well. Divide leek and mushroom mixture and place a portion over the middle of the pastry in the shape of the salmon fillet.

5. Place the salmon fillet top side down over the leek and mushroom mixture. Brush edges with the egg wash and fold the ends of the pastry over the salmon. Fold the sides of the pastry over, enclosing the fillets. Seal edges of pastry on the sides. Place pastry parcels seam side down on a parchment paper-lined baking sheet. Brush with egg wash. Bake until golden brown, about 20 minutes. Remove from oven and let stand 10 minutes. Cut each pastry in half or serve whole on warm serving plates.

No of servings: 4

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