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Salmon Wellington




Source of Recipe


Internet


List of Ingredients




2 lbs salmon fillets
1/3 cup whipping cream
1/2 tsp salt
1/8 tsp pepper

1 tbsp butter
1/2 cup onion, minced

1 tbsp flour
1 tbsp unsalted butter, softened
1/4 tsp salt
pinch finely ground pepper

1 tbsp butter
1/2 cup mushrooms, sliced
1/2 cup whipping cream
2 tsp lemon Juice
Salt and Pepper

2 7-oz pkgs puff pastry, enough for a 2-crust pie
5 hard-cooked eggs, halved lengthwise
1 egg, beaten

Divide salmon into two portions of 1 1/2 and one-half pounds and
put the smaller portion through a meat grinder or chop finely, then
blend with whipping cream, salt and pepper. Cut the larger portion
into very thin slices.

Melt butter in a frying pan and saute onion until soft but not
brown. Remove from heat and set aside.

Prepare beurre manie by combining flour, butter. salt and pepper.
Blend well.

Melt butter in a frying pan and sauti mushrooms. Add whipping cream
and cook over medium heat, stirring constantly, until the liquid
is reduced by half. Stir in the beurre manii and simmer for five
minutes. Add lemon juice. Season with salt and pepper to taste.
Remove from heat and set aside.

Roll out puff pastry into two pieces, each 12 by 6 inches. Place
one piece on a buttered baking sheet. Along the centre of the
pastry, arrange a layer of half the salmon slices. Top with the
sautied onions, then with half of the mushroom mixture. Cover with
remaining salmon slices. Top with two rows of hard cooked egg
halves. Spread with remaining mushroom mixture. Cover with minced
salmon mixture.

Place the second piece of pastry over the layers, brush the edges
with beater, and seal well. Brush the top of the pastry with beaten
egg and use a fork to punch several holes in the pastry in a
decorative pattern.

Preheat oven to 400F and bake for 25 minutes. Make sherry mushroom
cream sauce (see recipe below) to accompany this dish.

Serves four generously.


Sherry-Mushroom Cream Sauce

2 tbsp butter
1 1/2 cups mushrooms, sliced
2 tbsp flour
1 cup light cream
2 tbsp whipping cream
2 tbsp sherry
Salt and pepper

Melt the butter in a saucepan and sauti mushrooms for two to three
minutes. Stir in flour, then gradually pour in the light cream
stirring continuously over medium heat until thickened. Stir in
the whipping cream and sherry, and season with salt and pepper to
taste.

Makes about 2 1/2 cups.



Recipe